Chef:
Kevin Weeks |
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Food Mood:
Fish and Seafood |
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Cuisine:
Fusion |
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Description |
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| This recipe is simple, easy, quick, and quite elegant. It is also tremendously good and combines elements of French, Indian, Southeast Asian cuisines in a delightful fusion of flavors. | |
Servings: 4 |
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Ingredients |
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1/2 lb. small shrimp, peeled, tailed, and cut in half 1/4 tsp salt 2 tsp Madras curry powder 5 tbsp unsalted butter, divided 1/2 cup canned crab 1 shallots, minced 3 tbsp flour 2 cups coconut milk, warmed 4 scallions, cut into short 1/4-inch lengths 1/2 lemon, juiced 4 puff pastry shells |
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Method |
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| Cook puff pastry shells according to package directions while preparing shrimp. Toss shrimp with salt and curry powder in a small bowl. Place a large skillet over medium heat and, when hot, add 2 tablespoons butter, swirling to melt. Add shrimp and shallots and cook, stirring occasionally, for 3 minutes. Remove to a plate. Reduce heat to low and add remaining butter,when butter melts and then foams. Whisk in flour and cook, stirring constantly, for 3 minutes. Whisk in warmed coconut milk and continue cooking until thickened. Add lemon juice, reserved shrimp, and crab and warm through. Serve in pastry shells and garnish with scallions. |
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Prep time: |
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Author: |
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Recipe source: |
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Curried Shrimp in Puff Pastry
