Shrimp Swimming in Goat Cheese, Sweet and Savory
Submitted by: DesignClassics1
These dainty starters are perfect for special occasions where a nice treat is necessary.
Ingredients
- Frozen puff pastry dough
- 1 teaspoon flour
- 4 thin slices small white onion
- 4 Crottin Perigord individual goat cheese rondelles
- 4 tablespoons firm seedless blackberry jam
- 20 small to medium cooked shrimp; shelled, deveined, tails removed
- 2 tablespoons fresh basil, minced
- 1 tablespoon chicken broth
- 1 teaspoon sweetened lime juice
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/16 teaspoon habanero chili powder
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Method
Preheat oven to 375 degrees. Cut pastry dough to make four, 4x6-inch sheets. Lay sheets on a lightly floured surface. Roll dough with rolling pin to stretch just a little. Turn sheets over and slightly flour opposite sides. Place 1 thin slice of onion in center of each sheet of pastry dough. Place 1 goat cheese rondelle over each slice of onion. Pack 1 tablespoon jam around and on top of each goat cheese rondelle. Place shrimp, basil, chicken broth, and lime juice in medium-size food processor. Add salt, garlic powder, and chili powder. Process briefly, 3-5 seconds. Do not want to shred shrimp finely, just into small chunks. Pack 1/4 of the shrimp mixture around each jam-crusted goat cheese rondelle. Shrimp will help hold jam in place. Lift each long side of pastry dough up over top of packed rondelles. Pinch two other sides together. Place each piece of stuffed pastry dough in an individual aluminum foil tart pan, or in oven-proof individual stoneware dishes, such as gratins, soup crocks, or custards. Bake 25-28 minutes, until golden brown and crusty. Let set up 1-2 minutes. Serve while hot.
Notes:
Number of Servings: 4
Submitted by: DesignClassics1 ( See all of DesignClassics1 Recipes )
