How I make garlic prawn/shrimp canapes or tartlets.
This is a demonstration video recipe for making garlic prawns or shrimp tartlets.
Make this dish next time you cater a party. The recipe is relatively easy and is best prepared a day ahead.
When I made it, the food cost was $0.67 apiece now the food cost is closer to $0.77 a piece.
Prepare the Bechamel Sauce
Start by making the bechamel sauce with a dash of white wine, well seasoned and thick.
It is best to make the white wine sauce a day ahead and use it cold.
Therefore the cooked prawns can be cooled quickly.
Cook the shrimp or prawns
1st, blanch the cleaned shrimp or prawn pieces in a hot pan with garlic butter or oil for 1 minute.
Cook on each side just to set the colour without overcooking.
Then place the blanched prawns into the cold white wine sauce and into a refrigerator to stop the cooking process.
Cut up the chilled, defrosted pastry.
Next, cut pastry sheets into approximately nine pieces, 3×3″ or 75mm x75mm.
Place the pasty sheets into a spayed (with oil to make it non-stick).
File the pastry bases.
Top with parmesan cheese.
Fill the pastry bases.
Place cold shrimp/prawn into a pastry pocket and top with the sauce, shallots and cheese.
Have the garlic shrimp canapes ready to go into a hot oven 20-25 minutes before service.
Do not cook the tarts too early, as seafood does not hold well when cooked as the protein shrinks and squeezes out all the moisture.
Fresh seafood is delicate and rewards you with beautiful flavour if handled well.
Bake the savoury tarts.
Cook for around 15-20 minutes in a moderately hot oven, 180 deg C or 350 deg F
Spoon out the tarts and serve
These savoury canapes take about 15 minutes to turn golden brown and heat through. Allow 2 pieces per person as an appetizer.
I would allow eight portions of this size per customer for a light meal or cocktail party.
When working with seafood, remember that it is very high in protein, shrinks, loses moisture, and goes tough when overcooked.
The recipe is adjustable; change the “Catering for” section on the recipe template below, so you can only order and cook what you need.
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Garlic Prawn Tart, Garlic Shrimp Appetizer Recipe
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Equipment
- Canapes Pan muffin pan small
- Scales
- Canapes Scoop, Ice Cream Scoop
- Stainless Steel Bowl
- Chef Knife
Ingredients
- 20 g butter unsalted
- 6 g garlic crushed
- 180 g prawn peeled, 20 g each
- 10 ml canola oil spray
- 200 g puff pastry store-bought
- 100 ml white sauce cold
- 30 g Parmesan cheese shaved
- 5 g shallots sliced
total food cost
Preparation Time Estimate
ADJUSTABLE SERVINGS
Instructions
- Preheat your oven to 180°c/350°f or 10% less if a fan-forced oven.
- Spray canapes pan with canola oil. Push the pastry into the tray holes.10 ml canola oil
- Cut each sheet into 9 even size squares.200 g puff pastry
- Blanch prawns in garlic butter, then chill.20 g butter, 180 g prawn
- Fill each pastry base with 2 cooked shrimp or prawns, about (20 grams or t-spoon) mixed with then white sauce.6 g garlic, 100 ml white sauce
- Sprinkle each tartlet with shaved parmesan cheese. Top with shallots.30 g Parmesan cheese, 5 g shallots
- Cook for 15 minutes until golden brown or less with a fan-forced oven.
recipe pictures, prints and downloads
White sauce recipe link – Bechamel white sauce recipe link
Make the white wine sauce the day ahead. Recipe tip – Blanch the shrimp or prawns in garlic butter and chill before placing them into the canape bases.Add Private Notes (registered users)
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