Tiger Shrimp Feuillete with Tarragon Cream Sauce

Time: 1 hour (approx.)
Effort: Medium
Serves: 4

12 Tiger Shrimp, peeled, uncooked
1 tbsp butter
1 cup heavy cooking cream
2 tsp lemon juice
2 tsp fresh tarragon, chopped
1 tbsp sifted all-purpose flour
1 tbsp Porto (optional)
Salt and pepper to taste
1 package puff pastry (400 g)
Warm water
1 egg yolk and 2 tbsp water for brushing the pastry

Heat Oven to 400oF. In a medium saucepan melt the butter then add the tiger shrimp and saute until pink but not fully cooked. Add the lemon juice, Porto, tarragon and salt and pepper. Simmer for about 2 minutes, then slowly add the flour stirring constantly until thickened. Remove from heat and let cool. Roll the pastry on  a floured board into a large square about 1/8" thick (large enough to make 4 squares). Cut the rolled pastry into 4 even squares. Spoon in 4 shrimp with a bit of sauce into the center of each square(not too much!). Keep the remaining sauce.With your fingers, moisten the edges of each pastry square, then pull up one of the corners to the opposite corner to form a triangle. Firmly press the edges together to ensure they are sealed, and repeat with the remaining squares. Lay them on a large baking sheet lined with parchment paper. Beat the egg yolk with the water and brush the tops of the triangles using a pastry brush (you can also use a bristle paint brush, it works just as well). Bake for approx. 40 minutes or until puffed and dark golden. Serve with warmed remaining sauce.