1 1/2 c. dry white wine
1/2 c. clam juice or water
1 bay leaf
2 lb. fresh or frozen shrimp
1 small onion, finely chopped
3 tbsp. butter
1/4 c. all-purpose flour
1/2 tsp. salt
2 tbsp. tomato paste
1 c. half and half cream
1 pkg. frozen puff pastry shells, baked following label instructions

Combine water, clam juice and bay leaf in large saucepan; bring to boiling. Add shrimp. After mixture comes to boil again, lower heat; simmer 3 minutes or until shrimp are firm tender. Drain, reserving cooking liquid. Saute onion in butter in large saucepan just until tender but not browned; stir in flour and salt until mixture is smooth. Gradually stir in reserved cooking liquid and tomato paste. Cook, stirring constantly, until mixture thickens and bubbles. Lower heat; simmer 5 minutes. Add cream and shrimp. Place over low heat just until heated through. Serve in pastry shells.