For the dough
1 1/3 cups all-purpose flour
1/2 cup cold water
1 pinch of salt
1/2 cup unsalted butter, chilled
For the shrimp
28 medium-sized shrimp, peeled (reserve heads and shells)
1 tablespoon freshly squeezed lime juice
Salt and black pepper to taste
1 tablespoon unsalted butter
For the sauce
1 medium-sized onion, cut into small pieces
3 cups whole milk
Heads and shells of 28 shrimp
3 tablespoons all-purpose flour
2 tablespoons unsalted butter
For the dough
1 1/3 cups all-purpose flour
1/2 cup cold water
1 pinch of salt
1/2 cup unsalted butter, chilled
For the shrimp
28 medium-sized shrimp, peeled (reserve heads and shells)
1 tablespoon freshly squeezed lime juice
Salt and black pepper to taste
1 tablespoon unsalted butter
For the sauce
1 medium-sized onion, cut into small pieces
3 cups whole milk
Heads and shells of 28 shrimp
3 tablespoons all-purpose flour
2 tablespoons unsalted butter
On a lightly floured surface, place the flour, make a depression in the center, and add the water and salt
Mix everything together until a dough forms
Knead well and shape into a ball
Cover with cloth and let rest for 15 minutes
Open the dough to a thickness of 1/2 centimeter on a floured surface
Spread 1/4 cup of butter in small pieces over the dough
Fold one end to the middle of the dough
Fold the other end over it
Roll into a napkin and refrigerate for 15 minutes
Open again and proceed with the same operation, spreading butter and folding the dough
Refrigerate for another 15 minutes, wrapped in a cloth or napkin
Repeat this process three times, then open the dough to a rectangle shape of 23 x 29 centimeters
Cut into 6 small rectangles, place on a baking sheet, and bake in a preheated oven at 200°C for 15 minutes
Reduce heat to 200°C and bake for another 10 minutes or until golden brown
Remove from the oven, let cool slightly, and use a knife to separate each rectangle into two halves of toasted dough
Set aside
Season the shrimp with lime juice, salt, and black pepper
Heat butter in a pan and let it melt
Add the shrimp and cook for 3 minutes, stirring occasionally
Reserve for later addition to the sauce
Make the sauce: combine onion, milk, heads and shells of shrimp, flour, and butter in a pot, then heat over medium heat
Simmer for 5 minutes, then remove from heat and strain through a fine-mesh sieve
Heat butter in a pan and let it melt
Add the flour and whisk constantly until mixture starts to thicken and cook for 2 minutes
Remove from heat and add reserved shrimp
Season with salt to taste
Serve each portion with a slice of toasted dough, topped with 4 shrimp, sauce, and another slice of toasted dough.
