Barchette With Shrimps

Preparation:

Preparation: Defrost the dough at room temperature, then roll it out with a rolling pin into a very thin sheet. With the appropriate stencil, make boats out of it. Arrange them lined up on the oven plate and cook them at 180 degrees for about 10 minutes. Meanwhile, prepare the filling: 1. rinse the mushrooms quickly to remove all the earth, dry them and cut them into thin slices. Melt the butter in a pan, pour the mushrooms and cook them for about 5 minutes on a low heat; 2. add salt and pepper and pour the soured cream with the lemon juice and cook for another 5 minutes; 3. when the cream has thickened sufficiently and formed a thick and creamy sauce, add the prawns; 4. season with 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 that everything is well blended. Let the preparation cool down completely. Remove the puff pastry boats from their containers and fill them with the creamy mushroom and shrimp filling. Serve immediately. To speed up preparation times you can use frozen mushrooms, which will only require a few minutes of cooking. Recommended wine: Pigato from the Ligurian Riviera.