Best 13 Fabiennes Curried Shrimp Tartlets Recipes

SHRIMP TARTS

Steps:

• With a rolling pin, flatten bread to 1/8-in. thickness. Using a 2-1/2-in. biscuit cutter, cut out a circle from each slice. (Save scraps for another use.) Spritz both sides of circles with butter-flavored spray. Press into ungreased miniature muffin cups. Bake at 400° for 8-10 minutes or until lightly browned., In a large bowl, combine the cheese, chilies, diced shrimp and onion; spoon into cups. Top with whole shrimp and paprika. Broil 5-6 in. from the heat for 2-4 minutes or until golden brown. Serve immediately.

CURRIED SHRIMP AU GRATIN

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set aside.
• Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish.
• Melt butter in a large saucepan, and cook the onion and celery over medium heat until tender, about 10 minutes, stirring occasionally. Whisk in the flour, salt, and curry powder until smooth; let cook for a minute or two. Gradually whisk in the milk, and bring almost to a boil, whisking constantly until thickened, about 5 minutes. Remove from heat, and stir in sugar, lemon juice, and 1/2 cup of Cheddar cheese; whisk until the cheese melts and the sauce is smooth.
• Spread the cooked rice out into the prepared baking dish, and top with the cooked shrimp in an even layer. Cover the shrimp with the cheese sauce; push the tines of a fork all over the casserole between the shrimp to allow the sauce to soak into the rice. Top the casserole with the remaining Cheddar cheese, and garnish with paprika.
• Bake in the preheated oven until bubbly and browned, about 30 minutes.

SHRIMP TARTLETS RECIPE - (4.2/5)

Steps:

• Pastry: Mix margarine, cream cheese and flour in bowl until smooth. Divide into 24 equal balls. Press into un-greased mini-muffin or tart pans about 11/z inch (3.8 cm) wide at top. Press on bottom and up sides. Filling: Divide shrimp among pastry-lined cups. Put remaining 8 ingredients into blender. Process until smooth. Pour over shrimp. Bake in 350°F (175°C) oven for 20 to 25 minutes until set.

CRISPY SHRIMP TARTS

Steps:

• Heat oven to 350°F. Place phyllo shells on ungreased large cookie sheet.
• Stir cream cheese to soften. Spoon 1 teaspoon cream cheese into each shell. Top each with 1 shrimp.
• Bake about 2 minutes or until cream cheese is soft. Remove from cookie sheet; place on serving platter. Top each with 1/2 teaspoon plum sauce and lime peel.

SHRIMP TARTLETS

Steps:

• Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.

CURRIED SHRIMP TURNOVERS

Steps:

• Using a round pastry cutter, cut the pastry into 2-inch rounds, placing each round on a waxed paper lined cookie sheet. Roll the remaining scrap into a ball and roll out, using a rolling pin, into a 1/4-inch thick sheet and continue to cut rounds of puff pastry until you've used it all up. Refrigerate the rounds until the filling is ready.
• Heat a saute pan over medium heat for 1 minute. Add the butter, and when it begins to foam, add the diced onion. Cook the onion until it is translucent, add the carrot and apple and saute for 2 minutes. Add the shrimp and cook for 2 minutes, then sprinkle with curry powder and stir to combine well. Season with salt and pepper, remove from heat, and spoon the mixture onto a flat pan (such as a cookie sheet) and cool for several minutes. Put shrimp in refrigerator and chill throughly.
• Preheat oven to 425 degrees. Lightly brush a round of pastry with some of the egg wash. Place 1 teaspoon of the shrimp filling in the center of the pastry and fold the dough in half to encase the filling and create a dumpling. Continue to fill the pastry rounds in this way until all of the filling and pastry has been used up. Place the finished turnovers on a parchment paper lined cookie sheet. Brush the tops of the turnovers with the remaining egg wash and bake for 12 to 15 minutes just before you are ready to serve them. They may be held, unbaked and refrigerated, for up to 48 hours for later use. Serve hot.

FABIENNE'S CURRIED SHRIMP TARTLETS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 4 tartlet pans with cooking spray.
• Heat oil in a small pan over medium-low heat. Cook and stir green onions, sun-dried tomatoes, ginger, lemon zest and juice, garlic, curry powder, coriander, and turmeric until the onions are translucent, 5 to 7 minutes. Increase the heat to medium, add shrimp, and mix until they turn pink, 3 to 4 minutes. Add cream and set aside.
• Divide the phyllo dough into layers, about 1/16 inch thick. Spray each side with cooking spray, then use to line the prepared pans. Fill each with the shrimp mixture, then top with an egg and season with salt and pepper. Cover with another layer of sprayed phyllo dough. Brush tops with melted butter.
• Cook in the preheated oven until tops are golden brown, about 20 minutes.

CURRIED SHRIMP TARTS

Steps:

• Stir together first 6 ingredients. Spoon mixture into pastry shells. Spoon 1/2 teaspoons mango chutney over each tart; sprinkle with desired toppings.

CURRIED SHRIMP WITH CUCUMBER VINAIGRETTE

Steps:

• Purée cucumber with vinegar in a blender until very smooth. Add sesame oil and blend until emulsified. Season with salt and pepper.
• Pat shrimp dry and sprinkle with curry powder and salt and pepper to taste. Heat 1 tablespoon vegetable oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté shrimp in 2 batches, turning them, until golden brown and just cooked through, 2 to 3 minutes. (If necessary, add more vegetable oil to skillet for second batch.) Transfer shrimp to a plate to cool.
• Serve shrimp at room temperature with vinaigrette for dipping.

SHRIMP AND TOMATO TARTLETS

Steps:

• Place the flour, butter, cheese and salt in the container of a food processor, and blend until a ball forms.
• Remove the dough, and chill for half an hour.
• When the dough is ready, heat the oven to 400 degrees.
• Transfer the dough ball to a floured surface, and flatten it slightly with the palm of your hand before beginning to roll. Sprinkle the dough with flour, and roll it evenly, making quarter turns after every few rolls. The dough should be about 1/8 inch thick. Using a 3- to 3 1/2-inch cookie cutter, cut out 4 circles to fit individual tartlet molds of roughly the same measurement. Lift the dough circles carefully with a spatula, and place them in the individual molds, pressing the dough into the molds firmly.
• Fill each tart shell with about 3 tablespoons of tomato compote. Bake about 12 to 15 minutes.
• Meanwhile, put the olive oil and the shrimp into a nonstick pan over high heat. Sprinkle the shrimp with curry powder. Season with salt and pepper. Cook, stirring, 2 to 3 minutes; do not overcook. Remove to a plate.
• In a mixing bowl, toss the lettuce and vinaigrette.
• Unmold the tartlets, and place in the middle of serving plates. Top each tartlet with 4 shrimp. Arrange some lettuce decoratively around tartlets.

SHRIMP TART

Steps:

• Make crust:
• Preheat oven to 350° F. and lightly oil rim of a 12-inch tart pan with removable fluted rim.
• Tear pumpernickel into pieces and in a food processor pulse until coarse crumbs. In a bowl stir together bread crumbs and butter until combined well and press onto bottom of tart pan. Bake crust in middle of oven 15 minutes, or until golden brown, and cool in pan on a rack.
• Make filling:
• Shell shrimp and if desired devein. In a saucepan of boiling salted water cook shrimp until just cooked through, about 1 minute, and drain in a colander. Rinse shrimp under cold water and pat dry. Coarsely chop shrimp.
• If using red lumpfish caviar, in a fine sieve rinse and drain well. In a large bowl stir together shrimp, caviar, sour cream, mayonnaise, and heavy cream. In a small saucepan sprinkle gelatin over lemon juice and water and let stand 1 minute to soften. Heat gelatin mixture over low heat, stirring, until gelatin is dissolved. Cool mixture slightly and stir into shrimp mixture with chives, white pepper, and salt to taste.
• Pour filling into crust, spreading evenly. Chill tart, loosely covered with plastic wrap, at least 6 hours, or until filling is set, and up to 1 day. Garnish tart with chives.

CURRIED VEGETABLE TARTLETS

Steps:

• Chop the veg and cook or steam until they start to go soft. Afterwards, in a large saucepan, heat the oil and saute the onions and garlic until soft.
• Add the cooked veg, chickpeas and spices to the pan and stir fry for 2-3 minutes, taking care that the spices do not burn.
• Pour in the evaporated milk and a can of water, simmer until the vegetables are soft and the sauce is reduced. In the meantime cook the vol au vent cases in the oven, brush with egg and milk first to give a golden brown colour. If the sauce is still too liquidy, turn up the heat and add the cornflower. Leave to cool.
• Add the vegetable mix to the cases and serve.

SHRIMP TARTLETS

Steps:

• Combine cream cheese, Worcestershire sauce, onion, garlic salt and lemon juice in a bowl.
• Divide mixture evenly among 30 tart shells.
• Top each shell with seafood sauce and one shrimp.
• Refrigerate until ready to serve.