Name: Caribbean Shrimp Puffs
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 28 appetizer-size puffs
Ingredients: 3/4 cup (180 ml) water; 1/4 cup (60 ml) unsalted butter, cubed; 1/2 teaspoon (2.5 ml) sugar; 1/4 teaspoon (1 ml) salt; 3/4 cup (180 ml) unbleached all-purpose flour; 3 eggs; 1 egg, lightly beaten, for brushing; 1 shallot, finely chopped; 2 tablespoons (30 ml) olive oil; 1 mango, peeled and diced; 1/4 cup (60 ml) white wine; A small pinch saffron; Salt and pepper; 3/4 lb (375 g) small raw shrimp, peeled and deveined; 1 slice habanero pepper, finely chopped (optional); 2 tablespoons (30 ml) olive oil; 2 green onions, chopped; 1 clove garlic, finely chopped; 1/4 cup (60 ml) white wine; 1 tablespoon (15 ml) lime juice (or to taste); 1 tablespoon (15 ml) chopped flat-leaf parsley; 1 tablespoon (15 ml) chopped fresh chives

Preparation

Chou Pastry
- With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line a baking sheet with parchment paper.
- In a saucepan, bring the water, butter, sugar and salt to a boil. Remove from the heat. Add the flour at once and stir vigorously with a wooden spoon until the dough forms a smooth ball that pulls away from the walls of the pan.
- Put the pan over a low heat and cook, stirring the dough for about 2 minutes.
- Remove from the heat and let cool a few minutes. Add three eggs, one at a time, beating vigorously with a wooden spoon after each addition, until the dough is smooth.
- With a pastry bag fitted with a 1-cm (1/2-inch) round tip and filled with choux pastry, form about 28 balls of about 30 ml (2 tablespoons) of dough for each. Brush with the beaten egg.
- Bake until the pastry is golden brown, about 30 minutes. Turn the oven off and let dry for about 15 minutes with the door ajar. Set aside.
Mango Compote
- In a small saucepan, brown the shallots in the oil. Add the mango, wine, and saffron. Bring to a boil and simmer for about 10 minutes or until it thickens. If necessary, crush the mango with the back of a fork or potato masher. Season with salt and pepper. Keep warm.
Filling
- Pat the shrimp dry with paper towels. In a large non-stick skillet over high heat, brown the shrimp with the pepper in the oil. Season with salt and pepper. Add the onions and garlic and cook for 1 minute. Add the wine and reduce for about 1 minute. Add the lime juice and half the herbs. Adjust the seasoning.
- Slice off the puff tops. Fill with the shrimp mixture and place in a serving dish. Sprinkle with the remaining herbs and serve with a bowl of mango compote. Serve as a hors d’oeuvre and let the guests dip in the compote themselves.

Important Message

Caribbean Shrimp Puffs

Categories

Ingredients

Chou Pastry

Mango Compote

Filling

Preparation

Chou Pastry

Mango Compote

Filling

Personal Note