Serves: 1
Ingredients:
- 9 medium to large shrimps
- 1 medium onion, diced
- 2 cloves of garlic, minced
- Zest of half a lemon
- ½ cup cream
- Two small russet potatoes
- ½ a cube of chicken stock
- 1 egg
- Salt, pepper, and preferred herbs
- 2 tablespoons of butter
- Store-bought puff pastry (or you can make your own short rust pastry crust as well.
Method:
- In a small pot bring to boil some water and add the stock cube to boil the potatoes
- Peel your prawns and save its shell.
- Remove potatoes once cooked and add in prawn’s head and shells in to the chicken stock.
- Season your shrimps with the lemon zests for at least 20 min in the fridge.
- Sauté your diced onion and garlic in butter and add in your seasoned prawns.
- Quickly spoon in a ladle of prawn/chicken stock and add in your cream. Stir until the gravy reduces and thickens.
- Season with some salt, pepper and herbs.
- Spoon in to ramekins and top it with your puff pastry.
- Beat up your eggs with a little bit of water and brush it on the surface.
- Bake in a preheated oven at 180°C for 20-25 minutes or until the pastry has turned golden brown.
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