Shrimp and Mushrooms in Puff Pastry

Place the puff pastry sheets together on the surface and defrost. Preheat the stove to 225 °C. Chop the parsley, select the chervil, set aside a few leaves for garnish, chop the rest.

Clean, rinse and quarter the mushrooms. Rinse shrimp, break out of shell. Remove the shells. Cut in half lengthwise. Marinate with squeezed garlic and juice of one lemon.

Stir the egg yolks with water, rinse the sheet when cooled. Cut the puff pastry sheets in half to make squares. Place them on the baking tray and brush with the egg yolk mixture. Bake at 225 °C on the 2nd rack from the bottom for 10-15 minutes, then remove and cool. Meanwhile, heat 3/5 oil in a large frying pan until hot. Roast the shrimp in it for about 5 min. Season with cayenne pepper and salt. Remove the frying pan from the stove, remove the shrimp and set aside. Pour remaining oil to the roasting stock, roast mushrooms in it at high temperature for 5 min.

Extinguish with white wine and whipping cream, season with salt and pepper and cook for about 7 min. Add shrimps, parsley and chervil and heat briefly in it. Cut the puff pastry in half horizontally, place the bottom half on portion plates, spread 3 scampi halves and the sauce evenly on each. Put the puff pastry lids on top. garnish everything together with chervil.

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