Shrimp Boats

Thaw the pastry at room temperature, then roll it out very thinly with a rolling pin

Use the appropriate cutter to make little boats

Arrange them in a row on a baking tray and bake at 180°C for about 10 minutes

Meanwhile prepare the filling: 1

Quickly rinse the mushrooms to remove all the soil, dry them and slice them thinly

Melt the butter in a pan, add the mushrooms and cook for about 5 minutes over low heat; 2

Season with salt and pepper, add the cream acidified with lemon juice and cook for another 5 minutes; 3

When the cream has thickened enough and formed a dense, creamy sauce, add the shrimp; 4

Adjust salt and pepper, flavor with the sherry and sprinkle with 3 teaspoons of chopped chives; 5

Leave on the heat for about 5 minutes, stirring often with a wooden spoon so everything is well combined

Let the preparation cool completely

Remove the pastry boats from their molds and fill them with the mushroom and shrimp cream filling

Serve immediately

To speed up preparation, you can use frozen mushrooms which will require only a few minutes of cooking

Recommended wine: Pigato della Riviera Ligure