Classic Puff Pastry with Sautéed Shrimp in Balsamic Vinegar
Category: Appetizers
Servings: 12
Ingredients:
| Ingredient | Quantity |
|---|---|
| Puff Pastry (The Bottega di Olivia&Marino) | 12 sheets |
| Shrimp | 600g |
| Balsamic Vinegar | 15g |
| Pink Peppercorns | 1g |
| Extra Virgin Olive Oil | To taste |
| Table Salt | To taste |
Instructions:
-
Prepare the Shrimp
Start by cleaning the shrimp. Rinse them thoroughly under cold running water to remove any impurities. Once cleaned, gently remove the heads and cut the sides of the shell with kitchen scissors, being careful to keep the shrimp’s flesh intact. Then, make a small incision along the back of the shrimp to remove the dark vein. -
-
Cook the Shrimp
Heat a frying pan over medium heat and add a drizzle of extra virgin olive oil. Once the oil is hot, place the cleaned shrimp into the pan. Add a sprinkle of pink peppercorns to infuse the shrimp with a fragrant spice. -
Add Balsamic Vinegar
After the shrimp have started cooking, pour in the balsamic vinegar and let the mixture sizzle for a minute or two, allowing the vinegar to caramelize slightly and coat the shrimp. -
Assemble the Puff Pastry
Lay out the puff pastry sheets and gently cut them into bite-sized squares. For each square, place half of a cooked shrimp on top, ensuring the shrimp is centered and visible. -
Serve and Enjoy
Once all the appetizers are assembled, arrange them on a serving platter. These delightful puff pastry bites with sautéed shrimp in balsamic vinegar are now ready to be served. They make for a sophisticated and flavorful appetizer that will impress your guests!
Enjoy the delicate balance of flavors: the crispiness of the puff pastry, the savory shrimp, and the rich tang of balsamic vinegar, all harmonizing in each bite.
