Caribbean Shrimp Puffs
Caribbean Shrimp 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
Instructions
- 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.
Caribbean Shrimp Puffs