MINI SHRIMP CORNETS
Categories Shellfish Bake Cocktail Party Shrimp Sherry Tarragon Phyllo/Puff Pastry Dough Gourmet
Yield Makes 48 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
- Heat butter in an 8-inch skillet over moderately low heat until foam subsides, then cook onion, stirring occasionally, until softened but not browned, about 2 minutes. Transfer to a bowl to cool.
- When onion is cool, add shrimp, Sherry, tarragon, salt, and pepper and stir until combined well.
- Roll out 1 sheet of pastry on a lightly floured surface into a 12-inch square. Cut into thirds in one direction, then into fourths in the other direction to make 12 (3- by 4-inch) rectangles. Cut each rectangle in half diagonally to form 2 triangles. Place 1 triangle on a work surface with longest edge nearest you, then put 1 teaspoon shrimp filling in center of triangle. Bring bottom corner of shortest side up to top point, then wrap remaining corner around resulting cone. Pinch to seal, then transfer to a lined baking sheet. Form more cornets in same manner, then repeat with remaining sheet of pastry. Chill first sheet of cornets, loosely covered, while making second.
- Whisk together egg and milk and lightly brush some of egg wash over top of pastries.
- Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 18 to 20 minutes total.
- Cool cornets on sheets on racks 5 minutes, then gently loosen from parchment with a spatula. Serve warm.
SKILLET SHRIMP AND CORN WITH LIME DRESSING
This bright, tangy, one-pan meal comes together quickly and is packed with bright flavors - perfect for a summer evening. If you can't find fresh corn, frozen will work in a pinch; just defrost it and pat it dry before throwing it into the skillet. You can also add a little more spice by leaving the ribs and seeds in the chile that goes into the dressing. Serve the shrimp and corn over rice or with a big green salad. Depending on what you serve this dish with, you may have a bit of dressing leftover, which can be saved for salad or drizzled over grilled meat or vegetables.
Provided by Yossy Arefi
Categories dinner, weekday, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
- Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
- Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
- Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
- Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
- Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.
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