My parents and I had brunch today. The plan was to use escargot but the two cans we had in the pantry did not smell right, so we used shrimp instead. The result was very flavorful but I would recommend to have something more than a side salad if you intend to serve it for dinner.
3 T butter, divided
1 onion, thinly sliced
1 cup mushroom, sliced
2 cloves garlic, minced
1 cup very dry Sherry
3/4 cup veal glace or 1 packet of Knorr concentrated beef stock, thinned with 1/4 cup water
24 medium shrimp, peeled and deveined (or 2 cans of escargot, rinsed)
1 sheet of puff pastry, cut into rounds big enough to overlap the top of the ramekins
2 T butter, melted
1/2 cup Gruyere cheese, grated
Caramelize the onion in 2 tablespoons butter in a cast iron skillet over low heat. Once the onion has begun to turn brown, add the mushrooms. Saute over medium heat until the mushrooms have released their liquid. Add the garlic and slowly whisk in the Sherry. Add the glace or stock and bring to a boil. Add in the shrimp and cook until pink. Whisk in the final tablespoon of butter and then simmer until the oven has preheated to 500 degrees.
Divide the mixtures into four ramekins. Wet the top edge of the ramekin with water and press down the edges of the puff pastry to seal. Cut two vents into the pastry before brushing the top with melted butter and sprinkling with cheese.
Set the ramekins on a cookie sheet to catch drips. Cook the ramekins in the oven for approximately 12 to 15 minutes or until puff pastry is golden brown and crisp. Let stand 5 minutes to cool slightly. Serve with a salad and French bread to sop up any remaining liquid.
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