SHRIMP & AVOCADO PUFF PASTRY SHELLS are an easy appetizer with some serious wow factor!
In Europe, we call these vol-au-vents. French for “blown in the wind” because of their lightness. These were always on the table when my parents entertained during the holidays. They are elegant for entertaining but very easy to put together. With a little help from the grocery store using pre-made pastry shells, they can be filled with anything savory or even something sweet for a lovely dessert.
The filling could not be easier. I sautéed 2 pounds of shrimp (reserving 12 for garnish) and allowed them to cool. They are then added to a food processor with 1 avocado, mayonnaise, lemon, chives, cilantro salt, and pepper and it’s processed until smooth. That’s it! The processor does all the work.
An easy, and less messy way to fill the shells is by using a piping bag. If you don’t have a piping bag, you can fill a ziptop bag and cut the end off, this works just as well. To finish and for a pleasing presentation, top with a cooked shrimp and fresh sprig of dill.
- 12 pre-made frozen puff pastry shells
- 2 pounds 26-30 count shrimp, peeled, deveined and sautéed for 3 minutes per side
- 1 avocado
- 2 tablespoons mayonnaise
- Zest and juice of 1 lemon
- 15 chives
- 1 cup fresh dill
- 1 cup fresh cilantro
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Bake the pre-made pastry shells according to the package directions and allow to cool.
- Set 12 shrimp aside for garnish.
- To a food processor add the remaining shrimp and pulse until they are broken up.
- Add the avocado, mayonnaise, lemon zest and juice, chives, dill, cilantro, salt and pepper and pulse until smooth.
- Fill a piping bag with the filling and pipe into the cups.
- Top each with 1 cooked shrimp and small sprig of fresh dill.