Name: Creamy shrimp vol au vents with butter lettuce and red onion compote
Total time: 25 min
Yield: 2
Cuisine: Belgian
Ingredients: 1 piece Red onion; 1 piece Garlic; 1 sachet(s) Yellow mustard seeds; 1 piece Leek; 4 piece Puff pastry cup; 1 head Butter lettuce; ½ piece Lemon; 160 g Shrimp; 5 g Fresh dill; 2 tablespoon [Plant-based] butter; 1 tablespoon Flour; 200 milliliters Low sodium vegetable stock; 100 milliliters [Plant-based] milk; 1 tablespoon Extra virgin olive oil; 2 tablespoon White wine vinegar; 1 teaspoon Sugar; 30 milliliters Water for the sauce; to taste Salt and pepper

HelloFresh

Recipes

Creamy shrimp vol au vents

with butter lettuce and red onion compote

View our plans

Tags:

-30% carbs

Allergens:

Mosterd

•Tarwe

•Schaaldieren

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

½ piece

Red onion

½ piece

Garlic

½ sachet(s)

Yellow mustard seeds

(Contains: Mosterd)

½ piece

Leek

2 piece

Puff pastry cup

(Contains: Tarwe May be present: Ei, Melk (inclusief lactose))

½ head

Butter lettuce

¼ piece

Lemon

80 g

Shrimp

(Contains: Schaaldieren)

2.5 g

Fresh dill

(May be present: Selderij)

Not included in your delivery

1 tablespoon

[Plant-based] butter

½ tablespoon

Flour

100 milliliters

Low sodium vegetable stock

50 milliliters

[Plant-based] milk

½ tablespoon

Extra virgin olive oil

1 tablespoon

White wine vinegar

½ teaspoon

Sugar

15 milliliters

Water for the sauce

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2929 kJ

Calories700 kcal

Fat45.4 g

Saturated Fat22.4 g

Carbohydrate46.9 g

Sugar12.4 g

Dietary Fiber9.2 g

Protein22.8 g

Salt1.7 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Garlic Press

•Casserole

•Baking Sheet with Baking Paper

•Salad Bowl

•Zester

Cooking Steps

Preheat the oven to 180°C. Dice the onion. Mince of crush the garlic.
Heat half of the white wine vinegar with the sugar and the water in a small saucepan over low heat (see pantry for amounts).
Allow the sugar to dissolve, then stir half the onion and the mustard seeds.
Allow to simmer gently for 10 - 12 minutes.

Prepare the stock.
Chop the leek into thin rings.
Heat the butter in a deep frying pan and fry the rest of the onion, the garlic and leek for 2 - 3 minutes.

Transfer the puff pastry cup to a parchment-lined baking sheet and bake in the oven for 5 - 8 minutes.
Add the flour to the onion and leek, and fry for 1 - 2 minutes.
Gradually add the stock and the milk until a thick, creamy sauce. Season with salt and pepper.
Roughley chop the butter lettuce and transfer to a salad bowl.

Wash and zest the lemon. Cut it into wedges. Add the juice of 1 lemon wedge per person and lemon zest to the creamy sauce.
Add the shrimp and cook the shrimp for 2 - 3 minutes.

Add the extra virgin olive oil and the rest of the vinegar to the salad bowl. Mix the salad well and season with salt and pepper.
Chop the dill.
Add the dill to the creamy shrimp. Season with salt and pepper.

Stuff the puff pastry cups with the creamy shrimp.
Serve the salad next to the cups.
Top the salad with the onion compote.
If you have leftover lemon, serve the lemon wedge alongside the shrimp vol au vents.