I made this appetizer for Christmas & I'm sad to say I haven't made it since. Needless to say, but I will anyway, the words cream, shrimp, mini and pastry are just crying out to me to make this again very soon! It is so appealing to the eyes and tummy! Perfect for a cocktail party or holiday. I don't have my own picture but this comes close enough to give you an idea of the delish factor. No fresh herbs were sprinkled on top though.
2- 9 1/2 oz pkgs frozen mini puff pastry shells
1 1/2 lbs medium size shrimp
2/3 cup dry white wine
1/2 cup chopped onion
2 tblsp chopped fresh parsley
1/2 tsp salt
3 tblsp butter
3 tblsp flour
1 cup milk
1 cup or 4 oz shredded swiss cheese
2 tsp lemon juice
1/2 tsp pepper
Bake pastry shells according to pkg. Let cool & set aside. Combine wine, onion, parsley & salt in saucepan and bring to boil. Add shrimp & cook 3-5 minutes. Drain, reserve 1/4 cup of the liquid. Chop shrimp, set aside.
Melt butter in saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk & cook over medium heat, stirring constantly until mixture is thick & bubbly. Add cheese, stirring until cheese melts. Stir in shrimp and reserved liquid, lemon juice & pepper. Spoon mixture into a greased shallow baking dish and bake uncovered at 350 for 30 minutes. Spoon mixture into shells and serve. Makes 25.
Notes: You can make the shrimp mixture ahead of time; just chill up to 8 hours and then bake for the 30 minutes before putting in the shells. Also, I'm not really sure why you couldn't just put the hot shrimp mixture into the shells without the 30 minutes of baking, but I just did what the recipe said.