SHRIMP TART
Categories Food Processor Bake Lunch Buffet Mayonnaise Shrimp Summer Chill Sour Cream Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 10 to 12 Servings
Number Of Ingredients 15
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.
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Montae Anderson
[email protected]This was a great recipe! I made it for my family and they loved it. It was easy to follow and the tart turned out perfect. I will definitely be making this again.
Kim lion
[email protected]Overall, I thought the shrimp tart was a good dish. It was a little time-consuming to make, but it was worth it. I would definitely make it again.
Enos Kapoma
[email protected]The tart was a little too difficult to make. I think I would have been better if the recipe had been a little more straightforward.
Vishal mahi Yadav
[email protected]The crust was a little soggy. I think I would have been better if I had baked it for a few minutes longer.
Rolex Boni
[email protected]The tart was a little bland. I think it would have been better if I had added some more herbs and spices to the filling.
White River Ranch
[email protected]The shrimp tart was a bit too salty for my taste, but otherwise it was very good. I would recommend using less salt in the filling.
Dean Spencer
[email protected]I've made this tart several times now and it's always a hit. It's a great dish to serve for a special occasion or just for a weeknight dinner.
Abuzar official Abuzar official
[email protected]This tart was delicious! I made it for a potluck and it was gone in minutes. I loved the combination of flavors and textures.
Edwin Carballo
[email protected]I followed the recipe exactly and the tart turned out perfectly. It was a little time-consuming to make, but it was worth it. I will definitely be making this again.
Kiana Vasquez Garcia
[email protected]I love shrimp tarts, and this one is one of the best I've ever had. The shrimp were cooked perfectly and the filling was creamy and flavorful. The crust was also flaky and buttery.
Shahmir Shah
[email protected]This shrimp tart was a hit at my dinner party! The flavors were amazing and the presentation was beautiful. I will definitely be making this again.