Shrimp Wellington is a mouthwatering dish where succulent shrimp is wrapped in puff pastry with a savory mushroom duxelles. It's then baked until golden brown and served with a rich and creamy sauce. This recipe is perfect for special occasions or just when you're in the mood for a fancy meal at home.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 package puff pastry sheets
- 8 oz mushrooms, chopped
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1/4 cup white wine
- 1/2 cup heavy cream
- 1 egg, beaten
- Salt and pepper to taste
- 1 tbsp olive oil
- Fresh parsley for garnish
Directions
- Preheat the oven to 400°F.
- In a skillet, heat olive oil over medium heat and sauté the garlic and shallot until softened.
- Add the mushrooms and cook until they release their liquid and it evaporates.
- Deglaze the pan with white wine and cook until almost dry.
- Stir in the heavy cream and season with salt and pepper. Remove from heat and let cool.
- Roll out the puff pastry and cut into squares large enough to wrap around a shrimp.
- Place a shrimp on each square, top with a spoonful of the mushroom mixture, and fold the pastry over the shrimp to seal.
- Brush the pastry with beaten egg and place on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes or until the pastry is golden brown and the shrimp is cooked through.
- Garnish with fresh parsley before serving.
