Singing Shrimp

• frozen puff pastry shells↗6

  thawed and baked according to manufacturers directions

• olive oil↗2 tablespoons
• button mushrooms↗1⁄2 lb

  (cut into quarters & wiped clean) or 1/2 lb cremini mushroom, stems removed (cut into quarters & wiped clean)

• salt↗1⁄2 teaspoon
• fresh ground black pepper↗1⁄2 teaspoon
• medium shrimp (peeled & deveined)↗12 ounces
• sliced green onion (green & white parts)1⁄2 cup
• minced shallot1 tablespoon
• minced garlic1 teaspoon
• cognac or brandy↗1⁄2 cup
• heavy cream↗3⁄4 cup
• Dijon mustard↗1 tablespoon
• fresh minced flat leaf parsley1 tablespoon

Step-by-step instructions

1. 1

   After removing pastry shells from oven, take the tip of a thin, sharp knife, and carefully cut out the tops from each pastry and discard the moist insides. Cool pastry shells.

2. 2

   Heat the olive oil in a large skillet over medium-high heat.

3. 3

   Add the mushrooms, salt and pepper.

4. 4

   Cook, stirring occasionally, until the mushrooms soften, about 4 minutes.

5. 5

   Add the shrimp, green onions, shallots, and garlic and stir-fry for 1 minute.

6. 6

   Remove the pan from the heat and add the Cognac.

7. 7

   Have a large lid nearby.

8. 8

   Return to the heat, and very carefully ignite the brandy.

9. 9

   Once the flame goes out(you may need to cover with the lid to extinguish, if the flames leap too dramatically,)add the cream, mustard, and parsley; stir well.

10. 10

    Reduce the heat to medium-low and simmer for 2 minutes.

11. 11

    To serve, place a pastry shell on each of 6 plates.

12. 12

    Spoon the shrimp mixture into each shell.

13. 13

    Serve immediately with a nice bottle of Chardonnay.