With virtually no cooking involved, these Shrimp Salad and Avocado Puff Pastry Shells come together so quickly. All you have to do is bake the pastry! This is one of those perfect dishes that you can make ahead for summer entertaining.
If you like shrimp salad, you will love these little gems, what the French call ‘vol au vents’. (pronounced VAWL-OH-VAWNTS). The pre-made puff pastry shells are filled with a creamy, blended avocado mixed with lime, chives and dill added. They are then topped with a shrimp salad (using already cooked shrimp) with Dijon mustard and dill.
One last thing regarding the blended avocado… It’s so good on its own with the perfect blend of citrus, dill and chives, you could even serve this as a stand alone dip! Like an avocado hummus if you will. As mentioned above, all the components of this dish can be made ahead. The avocado can be made 1 day ahead as the addition of lime juice will prevent it from turning brown. The shrimp salad can also be made 1 day ahead and the puff pastry shells stay frozen up until baking. But you can even bake these 1 day ahead and refrigerate.
Vol au vents (which translates to ‘flying in the wind’) are served at room temperature and, in my opinion, make for a very pretty presentation. Remember too that frozen puff pastry is a great way to get easy help with making hors d’oeuvres and even breakfast and desserts. Here are a few more recipes:
Baked Ham and Brie in Puff PastryCheese, Chive and Rosemary PuffsBacon, Egg and Tomato Breakfast TartsEasy Apricot TartFresh Fig and Ricotta Dessert Tart
If you’ve made these Shrimp Salad and Avocado Puff Pastry Shells, leave a comment (or question) below. I love to hear from my readers.
Grilled Shrimp with Ginger Lemon Dipping Sauce
