1 package of laminated, frozen puff pastry (300 g)
For the filling
500 g of small shrimp, peeled and deveined
2 tablespoons of freshly squeezed lime juice
1 tablespoon of salt
1/4 cup of finely chopped onion (40 g)
3 tablespoons of olive oil
1 cup of diced tomatoes (180 g), seeded and peeled
2 tablespoons of all-purpose flour
1 cup of milk (240 ml)
6 drops of hot pepper sauce
1 tablespoon of chopped fresh parsley
1 package of laminated, frozen puff pastry (300 g)
For the filling
500 g of small shrimp, peeled and deveined
2 tablespoons of freshly squeezed lime juice
1 tablespoon of salt
1/4 cup of finely chopped onion (40 g)
3 tablespoons of olive oil
1 cup of diced tomatoes (180 g), seeded and peeled
2 tablespoons of all-purpose flour
1 cup of milk (240 ml)
6 drops of hot pepper sauce
1 tablespoon of chopped fresh parsley
Preheat the oven to 250°C (very hot)
Cut open the puff pastry and cut it in half lengthwise
Then, cut each half into four equal rectangles
Arrange them in a large baking dish and bake in the preheated oven until they're golden brown (about 10 minutes)
Let them cool and reserve
Prepare the filling: while the puff pastry is baking, in a bowl, mix together the shrimp with lime juice and salt, and set aside
In a medium skillet, over medium heat, sauté the onion in olive oil, stirring occasionally with a wooden spoon, until it's soft (about 2 minutes)
Add the reserved shrimp and cook for about 1 minute
Add the diced tomatoes and cook for another minute
Add the all-purpose flour and stir well for 1 minute
Slowly add the milk, stirring constantly with a wooden spoon until it forms a creamy mixture (about 2 minutes)
Remove from heat
Add the hot pepper sauce and chopped parsley and mix well
Place one rectangle of puff pastry on a plate and cover with 1/4 of the shrimp filling
Top with another rectangle of puff pastry, and repeat with the remaining ingredients
Serve immediately
412 calories per serving
