Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Puff pastry, thawed or homemade |
| ½ pounds | Medium fresh shrimp, cleaned |
| ½ cup | Onoin, chopped |
| 3 larges | Tomatoes, peeled, seeded and chopped |
| 1 | Clove garlic, minced |
| ½ | Bell pepper, chopped |
| 1 tablespoon | Olive oil |
| 1 tablespoon | Parsley, chopped |
| Salt and pepper, to taste | |
| 1 | Egg yolk, to glaze |
| 2 tablespoons | Flour |
| 2 tablespoons | Olive oil |
| 2 tablespoons | Butter |
Cook the onion in half the oil and butter until soft and translucent. Add bell pepper and cook 2 minutes.Add the garlic and cook 1 minute. Stir in chopped tomatoes, cover pan and simmer until tomatoes have become almost a paste. Stir a few times while cooking. Add shrimp to the sauce along with salt and pepper. Cook just until shrimp become opaque. Make a roux with the rest of the olive oil and butter: Heat oil, add butter until foamy and stir in flour. Add shrimp and sauce and stir until thickened. Chill at least 4 hours. Roll out dough very thin into a rectangle place shrimp mixture in the middle, dampen edges with a little water fold dough around filling to shape it like a loaf. Chill 1 hour. Pre heat oven to 400 F. Place in a baking sheet, seam side down. Make 2 small holes on top for steam to escape. Decorate with leftover dough. Glaze with yolk. Bake 20 mins at 400 degrees, turn down heat to 300 degrees and continue baking another 20 to 25 minutes. Serve hot.
Rio de Janeiro, Brazil
Serving Ideas : Serve it either as a first course or at a buffet dinner.
NOTES : You may use other fillings.
Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #655 by Leon & Miriam Posvolsky <posvolsk@...> on Jul 02, 1997