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Sauteed Rock Shrimp in Creole Cream Sauce in a Puff Pastry Vol-au-Vent Recipe

Sauteed Rock Shrimp in Creole Cream Sauce in a Puff Pastry Vol-au-Vent

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2000

Show: The Essence of EmerilEpisode: Rock Shrimp

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on December 04, 2007

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    I followed this recipe exactly and was dissapointed in the results. It smelled and looked great up until I added the heavy cream. It was just way too sweet. Even lemon juice and red pepper flakes couldn't save this dish.

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  • on September 25, 2007

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    This recipe was very easy to make I did not use the hot sauce or as much of the creole spice (1 1/2tspand I needed to use some flour to thicken but my daughter and husband and I all loved this recipe!!! Next time I want to try the sauce over pasta!!!
    thanks

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  • on February 20, 2007

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    I made this for Valentine's day. It needed some flour to thicken it up - and made a LOT of sauce (may want to make more puff pastry. But it was YUMMY!

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  • on January 24, 2007

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    I just made the shrimp and cream sauce; so, so, so, good!!

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  • on November 01, 2006

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    This is a great recipe. I find using the phyllo shells is easier and more convenient plus they make a wonderfull presentation I have made this recipe twice. The sauce is wonderful and I am going to try chicken tonight
    thank you Emril

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  • on August 03, 2006

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    I thought this was amazing! I saw the recipe and just wanted to make the sauce. I used regular store bought shrimp instead of rock shrimp. I kept the shrimp in the sauce and served it over lemon spaghetti. It was delicious, my whole family loved it! Even my 2 year old ate about 6 shrimp. Try the variation and serve over your favorite pasta, you'll love it.

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  • on June 17, 2006

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    Excellent recipe, but I'm sure it's not very healthy.

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  • on May 30, 2006

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    probably would only make it for special occassions, though

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  • on May 10, 2006

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    Th is is SO EASY to make and it is very good! I have made it for guest and they were very impressed. I did have a problem getting it to thicken so I used a little cornstarch.

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  • on April 07, 2006

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    NNE

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