Last week’s (Yes, I’m late again.) Puff Pastry Shells filled with Shrimp and Mushrooms left a little to be desired, for me at least. First off, it turned out unintentionally and disappointingly vegetarian when I opened my pound of cooked, peeled shrimp and found them raw, shells still on. (Thank you, hasty Publix seafood man who didn’t listen to me very closely.) It called for cooked shrimp and the preparation style demands a snappy pace – all ingredients have to be ready to go and flash sauteed.
Oh well. The mushrooms were tasty all by themselves. I suppose I’m just not inclined to that heavy of a dish. I loved the method, it all comes together so quickly; but puff pastry and cream sauce are a pretty hefty duo. It just lacked a little pop on the palette.
I also did not make my own puff pastry. 
With an almost-7-month old, the best laid plans can be easily rerouted. I did have fun slicing and shaping my little triangle-shaped shells, though. I will make good on my commitment – I plan to make some from scratch for a dessert recipe of mine I’ve been wanting to perfect.
3 responses so far ↓
Kayte // April 22, 2009 at 8:19 pm |
I love the way this recipe came together for you…a whole new take on it…I could easily love it with the mushrooms and sauce like you show, and the shapes of your shells are very fun. Homemade puff pastry can wait…babies cannot! You made a good choice for this time in your life. It all looks wonderful.
Michelle // April 22, 2009 at 9:34 pm |
I love the way you shaped the pastry shells, very unique and creative.
Sorry about the shrimp. I use cooked, frozen shrimp and always have a bag in my freezer at the ready.
Angela@spinachtiger // April 22, 2009 at 10:13 pm |
Love the triangles. I loved this dish, because I really reduced the amount of cream and packed it with shrimp that I cooked myself.
I shop a lot at Publix, and the seafood guys are NOT that competent.
LOVE your picture of your mussels.