15g of active dry yeast
1/2 cup warm milk
1 tablespoon chopped onion
3 1/2 cups all-purpose flour
1/4 cup melted butter
1 beaten egg
Filling:
400g fresh shrimp
1 tablespoon olive oil or vegetable oil
salt and pepper to taste
2 cloves garlic, minced
1/2 cup chopped parsley or cilantro
1/3 cup mayonnaise
2 tablespoons freshly squeezed lime juice
To decorate:
cooked large shrimp
15g of active dry yeast
1/2 cup warm milk
1 tablespoon chopped onion
3 1/2 cups all-purpose flour
1/4 cup melted butter
1 beaten egg
Filling:
400g fresh shrimp
1 tablespoon olive oil or vegetable oil
salt and pepper to taste
2 cloves garlic, minced
1/2 cup chopped parsley or cilantro
1/3 cup mayonnaise
2 tablespoons freshly squeezed lime juice
To decorate:
cooked large shrimp
Dissolve the yeast in warm milk, add the onion and mix well
Set aside
Place 3 1/2 cups of all-purpose flour in a bowl and make a depression in the center
Pour in the mixture of yeast, butter, and egg
Mix well and knead on a floured surface
Make a ball and place it in a greased bowl
Turn the dough over until it is completely coated with butter
Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled in size
Punch down the dough and shape into an annular form, about 25cm in diameter
Place in a greased ring mold
Let rise again for 30 minutes and bake at moderate heat (190°C) for 45 minutes or until golden brown
Remove from oven and let cool
Make a hole in the lower part of the ring, leaving about 2 cm on either side
Set aside
For the filling: Clean the shrimp and set aside
Heat the oil and sauté the garlic until golden
Add the shrimp and cook until tender (about 3 minutes)
Season with salt and pepper to taste
Let cool slightly then mix with chopped parsley, mayonnaise, and lime juice
Taste and adjust seasoning as needed
Fill the lower part of the ring with this mixture and top with a lid
Place on a round plate and decorate with large cooked shrimp
Serves 10-12 people.
