Coronation chicken is a typical British dish, made with chicken and curry spices. In this recipe, we are taking inspiration from that, using a similar sauce with the shrimp, then serving this delightful seafood mixture in vol-au-vent shells, which we are making from puff pastry. Use store-bought vol-au-vent cases if you are in a rush or if you prefer to.
The shrimp filling is flavored with fish stock, cream, curry paste, green onions, and flaked almonds, along with the shrimp. Use peeled shrimp but leave the tails on for an attractive presentation, or else take the tails off most of them and simply leave them on a couple which you will use to garnish the vol-au-vents. These make such a nice appetizer, especially when served hot from the oven, and fans of seafood will absolutely love them.
You can tweak this recipe if you wish, swapping the shrimp for lobster or crab, using a hot, medium or mild curry paste as you prefer, adding a little mango chutney to the sauce for added sweetness, or even swapping the flaked almonds for raisins or cashews. If you are looking for something brand new to make with shrimp, consider this recipe because the flavors work together very nicely and it is difficult to mess up. If you have any concerns, simply use readymade vol-au-vent cases instead of making your own, then just make the shrimp filling and cook them.
- 12 oz puff pastry
- ½ oz butter
- 1 beaten egg
- 1 egg yolk
- 7fl oz hot fish stock
- 2¾ fl oz heavy cream
- 1¾ oz all-purpose flour
- 1 tablespoon curry paste mixed with 1 tablespoon water to make a paste
- 3 chopped green onions
- 1 tablespoon flaked almonds
- 18 cooked, shelled, large shrimp
- Salt and black pepper, to taste
- Fresh chives, for garnish (optional)
- Preheat the oven to 400 degrees F.
- Roll the pastry out to ¼ inch thick on a floured surface.
- Cut out 12 rounds with a 3½ plain cutter, then cut out a smaller circle out of the center of 6 of them.
- Put the 6 full rounds on a baking sheet then brush some beaten egg over them.
- Put the 6 rounds with the holes cut out on top of the full circles.
- Bake for 12 minutes or until golden brown and risen.
- Melt the butter in a skillet and stir in the flour until you have a smooth paste.
- Take the pan off the heat and whisk in the curry paste and hot fish stock.
- Put the pan back on the heat and season to taste with salt and black pepper.
- Bring the mixture to a boil, then turn the heat down to a simmer.
- Let it simmer for 10 minutes or until thick.
- Beat the cream and egg yolks then whisk this mixture into the sauce.
- Stir in the shrimp, nuts and green onions.
- Spoon this mixture into the cooked pastry shells and bake for 10 minutes.
- Serve hot, garnished with chives if liked.
Are you looking for an aromatic, deliciously different appetizer idea? These coronation shrimp vol-au-vents are really good. They are not hard to make and the shrimp filling is so good. Our recipe shows you how to put this tasty seafood treat together. Perhaps you are planning a 3 course meal, in which case consider making this as the appetizer followed by a meat entrée, and then something tasty for dessert. Everyone will be really impressed and definitely want an invite to your place again! The lightly curried sauce is just amazing.
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