How to cook shrimp tails with a recipe to create a large puff pastry vol au vent with zucchini, carrots, celery and onion, to be prepared in just 20 minutes.
Ingredients for 4 people
- 8 prawn tails already shelled
- 1 disc of ready-made puff pastry of about 230 g
- 2 courgettes
- 1 carrot
- 2 celery stalks
- 1 onion
- extra virgin olive oil
- 2 tablespoons of mayonnaise
- brandy
- salt and pepper
Recommended readings- Greek rice and meat gratin
- Majestic triple butter fettuccine
- Belgian endive pie and ham with bechamel sauce
- Calabrian beans with peppers
- Rice salad with shrimp and tuna
Preparation
Unroll the puff pastry, then place it on the oven plate, on top of its non-stick paper.
Roll the edges of the pasta without crushing them, then pierce the entire surface of the pasta with a fork so that it does not swell during cooking.
Bake the puff pastry in a hot oven at 200 ° C for about 20 minutes in the meantime cut the cleaned vegetables down, then sauté them in a pan for 10 minutes with oil, salt and pepper, stirring often.
Drain and mix with the mayonnaise.
Aside cook the prawns for 6-7 minutes with oil, a drop of Brandy, salt and pepper.
Place the vegetables and prawns on the already cooked puff pastry and serve immediately.
