1 package of laminated, frozen puff pastry (300 g)
600g of medium-sized shrimp with shells
Salt and black pepper to taste
3 cloves of garlic, minced
3/4 cup of olive oil
1 cup of water
1/2 cup of dry white wine
3 slices of bread, crumbled without crust
1/2 cup of arugula leaves
1 egg for brushing
Salt leaves for garnish
1 package of laminated, frozen puff pastry (300 g)
600g of medium-sized shrimp with shells
Salt and black pepper to taste
3 cloves of garlic, minced
3/4 cup of olive oil
1 cup of water
1/2 cup of dry white wine
3 slices of bread, crumbled without crust
1/2 cup of arugula leaves
1 egg for brushing
Salt leaves for garnish
Thaw the puff pastry according to package instructions
Clean the shrimp and reserve the shells in a pot
Season with salt, black pepper, garlic, and 1/4 cup of olive oil. Reserve
Bring the pot with reserved shells, water, and white wine to a boil
Season with salt and black pepper
Simmer for 10 minutes or until the volume reduces slightly
Strain through a fine-mesh sieve
Reserve the broth
Mix the crumbled bread with the reserved broth and blend in a blender with 1/4 cup of olive oil and arugula
Unroll the puff pastry and cut it into eight rectangles, 6 x 10 cm
Arrange in a baking dish, brush with egg, and bake in a hot oven (200°C) for 20 minutes or until golden brown
Remove from oven and reserve
In a skillet, heat the remaining olive oil over medium-high heat
Add the reserved shrimp and cook for 4 minutes or until tender
In four individual plates, place one rectangle of puff pastry and top with the shrimp and arugula salsa
Serve decorated with salt leaves.
