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Le Chaudron recipe
Feuillete de crevettes au curry
Curried shrimp puff pastry turnovers
⏱ 35 minServes 4Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1sheet of all-butter puff pastry
500 g (18 oz)peeled shrimp
300 ml (1¼ cups)thick crème fraîche
2 tbspred curry paste
3shallots, finely chopped
1egg yolkfor glazing
1bunch of fresh cilantro
The juice of 1 lime
- 1 sheet of all-butter puff pastry
- 500 g (18 oz) peeled shrimp
- 300 ml (1¼ cups) thick crème fraîche
- 2 tbsp red curry paste
- 3 shallots, finely chopped
- 1 egg yolk for glazing
- 1 bunch of fresh cilantro
- The juice of 1 lime
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the chopped shallots in a little oil in the sauté pan for 5 minutes until translucent.Making it from scratch? See the puff pastry — ≈ 45 min
- Add the red curry paste and stir for 1 minute without letting it burn.
- Stir in the crème fraîche and lime juice and let thicken for 3 minutes.
- Add the shrimp and cook for 3 minutes until pink.
- Unroll the puff pastry and cut it into rectangles; lay 4 of them on the lined baking sheet.
- Spoon the shrimp filling into the center of each, then cover with the other 4 rectangles.
- Seal the edges with a fork, brush with egg yolk and bake for 25 minutes at 200 °C (400 °F) until golden.
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