Pasta with shrimp and curry
Instructions
Roll out the puff pastry into 4 ramekins from tartelletta 8 cm, punzecchiatela's on the bottom, foderatela with baking paper and fill it with dried leguminous vegetables.
Bake in preheated oven at 220 degrees for 10 minutes.
Peel the shallots, tritatelo end and let wilt in the pan with the butter.
Add the shrimp, mix with the sauce, turn up the heat, add the cream and 1 teaspoon curry.
Continue cooking at lively flame and then thicken the cream, stirring occasionally.
Season with salt, pepper and the scented with coriander leaves.
The small pastries baked, remove the beans and paper and keep them warm.
Wash the Apple, dry, cut it into slices and mix quickly to shrimp.
The small pastries filled with the mixture and serve still warm.
Ingredients and dosing for 4 persons
- 400 g of puff pastry already rolled
- 400 g of prawn tails
- 40 cl of creme fraiche
- 1 shallot
- 1 green apple
- 1 sprig of fresh coriander
- 20 g of butter
- Curry
- Salt
- Pepper