Down to the Wire: Just $4,822 left to match to win our Challenge Grant. Your gift will still be doubled!
Click here to advertise on CatholicCulture.org

Catholic Recipe: Shrimp Vol-au-Vent

    INGREDIENTS

  • 1 large can (6 ounces) broiled mushroom crowns
  • 1/3 cup butter or margarine
  • 2 teaspoons instant minced onion
  • 1/3 cup flour
  • 1 teaspoon salt
  • few grains pepper
  • 1/8 teaspoon nutmeg
  • 1 cup milk
  • 1 cup light cream
  • 1 egg yolk
  • 2 pounds shrimp, cooked and cleaned
  • 1/2 cup dry sherry
  • 6 frozen patty shells, baked
  • Details

  • Serves: 6
  • Prep Time: 45 minutes
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin:

This creamed shrimp sauce is served over patty shells.

DIRECTIONS

Drain mushrooms, saving liquid. Melt butter or margarine, add minced onion; cook 5 minutes over low heat; do not brown. Blend in flour, salt, pepper, and nutmeg. Combine milk, cream, and liquid from mushrooms; add all at once. Cook and stir over medium heat until smooth and thickened. Beat egg yolk slightly; add a little of the hot sauce; blend and return to remaining sauce. Mix well; cook and stir 3 minutes longer. Combine shrimp and drained mushrooms in saucepan. Add sherry. Cook very slowly 5 minutes; add to sauce; stir just enough to blend. Serve in hot patty shells. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
Fall 2014 Campaign
Subscribe for free
Shop Amazon
Click here to advertise on CatholicCulture.org

Recent Catholic Commentary

The gift of orthodoxy: A mercy and a challenge to mercy November 26
Getting Marriage Right November 25
O Earthly Lord, vouchsafe to us high speed Internet. November 25
No 'Francis effect' in Strasbourg November 25
What Pope Francis told European Parliament, and what Pope John Paul II said November 25

Top Catholic News

Most Important Stories of the Last 30 Days
Pope Francis: Europe seems 'elderly and haggard' CWN - November 25