Shrimp canapé

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Shrimp canapés are delicious appetizers, a sort of tartlet with a slightly original and different shape. The recipe is very simple and the result will be a shell of crunchy brisée pasta that contains a very tasty prawn and mayonnaise-based interior. A small gem, delicate and effective that you can serve among the Christmas appetizers of the New Year’s Eve dinner or during some party;)
The idea of ​​preparing these small tacos, embellishing the ready-made brisee base, Stuffer of course, with aromatic herbs I took it from my blogger friends Lea and Vanessa who during the last Stuffer home event delighted us with their mini tacos floral;)
Well, it seems to me that he has told you everything, I just have to leave you with the recipe of the day, enjoy!

  • Doses for 4 people:
  • 1 roll of shortcrust pastry
  • chives
  • tarragon
  • 160 gr of prawn tails
  • butter
  • salt
  • brandy
  • 1 lemon peel
  • 100 gr of mayonnaise
  • pink pepper
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 20 min
  • cooking: 10 min
  • total: 30 min

Method

How to make prawn canapés

Roll out the shortcrust pastry, sprinkle with a chopped aromatic herb to taste, then use a 7 cm pastry cutter to make the bases for your canapés and prick them.

Using an inverted (and lightly greased) muffin pan as a mold, give your molds the shape of very small tacos, being careful to leave the part with the herbs outside.
Bake for 10-15 minutes at 180 ° C in a preheated convection oven, then gently turn it out and let it cool.

In the meantime, season the prawn tails with salt and brandy and cook them in a pan with the butter.

Assemble the canapés: add 1 shrimp into each brisée base, then decorate with mayonnaise, lemon peel and pink pepper.

The prawn canapés are ready, you just have to serve them and delight your guests.

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