Seafood Vol au Vent
This Month's Film: Three Iron
This is a dish I prepared on Saturday for my tableside flambe food writing assignment. Although everything turned out very tasty, this was definitely the star of the show. I used Pepperidge Farms frozen puff pastry shells, and filled them with a seafood medley of bay shrimps and crabmeat in a shallot cream sauce. So fancy, yet so simple.
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