Shrimp Etouffee Vol Au Vents

Jan 23, 2020
Deliciously impressive, yet incredibly easy! This holiday appetizer from The Beach House Kitchen is ridiculously tasty with Tony's Creole Etouffee Base Mix & Original Creole Seasoning. It's fancy schmancy and sure to impress your guests.
Prep time: 10 Minutes   Cooking time: 30 Minutes   Serves: 18  

INGREDIENTS:

5 Slices Bacon, Finely Chopped
1/2 Cup Shallots, Finely Chopped
2 1/2 Cups Cold Milk
1 Box Tony Chachere's Creole Etouffee Base Mix
3 Tbsp. Butter
1 Lb. Shrimp, Chopped
1 Cup Tomatoes, Diced
1 Tsp. Tony Chachere's Original Creole Seasoning
18 Puff Pastry Shells
2 Tbsp. Fresh Parsley, Finely Chopped

DIRECTIONS:

1: In a skillet over medium-high heat, cook bacon until crisp. Remove from skillet with a slotted spoon to a paper towel-lined plate. Set aside.
2: In the same skillet, cook the chopped shallots over medium heat for about 5 minutes, until soft and translucent. Remove from skillet to a small bowl. Set aside.
3: Add the milk to the skillet and the contents of the Tony Chachere's Creole Etouffee Base Mix. Stir to combine. Add the three tablespoons of butter. Bring to a simmer over medium heat.
4: Add the shrimp, diced tomatoes, cooked bacon and shallots. Stir to combine. Add the Tony Chachere's Original Creole Seasoning. Stir to combine. Bring to a low boil. Cook for 5 minutes or until shrimp is done. Remove from heat. Cover and keep warm.
5: Cook puff pastry shells according to the package directions. Place baked shells on platter. Fill each with some of the cooked etouffee. Sprinkle cups with fresh parsley. Serve immediately.
 
Check out the video from The Beach House Kitchen!

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Creole Etouffee Base Mix
Original Creole Seasoning
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