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Chef Lawntz Vernon of our Edmonton South store shares his recipe for a dinner for two.
Vol-Au-Vent
_Ingredients:_1 box frozen patty shells/pastry12 asparagus spearsSaltPepperOil3 tablespoons butter20—34/38 raw shrimp, tails removed“Old Bay” Seasoning1 cup flour½ cup 18% cream120 gram crab meat fresh, frozen or canned1 teaspoon lemon juice
_Method:_Using your “delay start” setting on your oven, set it to turn on to 350oF (or whatever the default temperature is for your oven’s delay start) a half hour before you arrive home.
Bake 4 patty shells according to directions on the box.
Place asparagus on the pan then oil and season. Once the shells are done baking, broil the asparagus for 3 minutes on the 3rd rack from the top of the oven.
Melt butter in a sauté pan on medium-high setting.
Season shrimp with Old Bay seasoning then dredge in flour. Sauté shrimp in the pan for 2 minutes. Add cream and crab and simmer for two more 2 minutes. Add lemon juice then taste and adjust seasoning to your liking. Set the burner to simmer/low.
Place the broiled asparagus on 2 plates. Place shells on plates, spoon in shrimp and crab filling evenly in shells and place pastry lid back on the shell.
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And for Dessert…..
In a stemmed wine glass, layer the following ingredients (listed from bottom to top)
3 tablespoons custard, pudding or yogurt (vanilla or berry flavour)
3 tablespoons sliced sweetened strawberries
1 large dollop fresh whipped cream
And repeat! Spoon strawberries over the last dollop of whipped cream. Serve chilled.
Enjoy!
