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Sausage & Shrimp Puff Pastry Rolls

May 20, 2014 by Ariel 3 Comments

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For days where you want a blast of flavor and don’t care about your diet…  For either a game day, a friendly gathering or really just because your heart wants it.  No need to start a guilt trip here, we all need a few days like this every months 😉

Serve these delicious puff pastry sausage and shrimps with Dijon mustard, regular mustard or ketchup depending on what you prefer!

Sausage & Shrimp Puff Pastry Rolls
 
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Ingredients
  • Puff pastry dough
  • For the Filling:
  • 9 raw shrimps, skin, vein and everything else removed
  • 8 roasted garlic cloves
  • ½ tightly packed cup of freshly chopped basil leaves
  • ¼ teaspoon of fish sauce
  • ½ teaspoon of cane sugar
  • 1 teaspoon of low sodium soy sauce
  • 6 tablespoon of VERY FINELY chopped carrots
  • 3 tablespoon of VERY FINELY chopped celery
  • ¼ teaspoon of ginger powder
  • Inside membrane of 2 small Mergez sausages**
  • For the Egg Wash:
  • 1 egg
  • 1 tablespoon of water
  • For the Garnish:
  • Sesame seeds
  • ** Make sure you take one that the inside is a "pulverized paste" without too many big chunks. The goal here is that this sausage stuffing will keep the filling together.
Instructions
  1. - Pre-heat your oven at 350. Line a parchment paper on a baking sheet.
  2. - Mix all the ingredients for your filling in a food processor and blend everything together till it becomes a nice and smooth paste. In another small bowl, prepare your egg wash by whisking the egg and water, reserve in the fridge till the end.
  3. - Roll your pastry dough (making sure it's always cold - never let your puff pastry get to room temperature - I usually work with a cold ice pack on the side) and make a few rectangles or squares of dough, the size you want.
  4. - Time to add your filling and roll your pastry, follow the graphic below for the easy technique.
  5. - Brush with your egg wash, sprinkle some sesame seeds on the top and bake at 350 for 45 minutes or till the crust is golden brown.
  6. Serve with any dipping sauce you want but I like mine with either ketchup of Dijon mustard!
  7. IMPORTANT NOTE - Since you can find a lot of different style of Mergez... If, during the cooking process, you find there is a lot of juices coming out of the pastry, you can move your rolls on the paper to make sure it doesn't boil in juice and make the dough saggy.
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Puff_Pastry_Sausage_Shrimps_Rolls_HOWTO

Filed Under: Appetizer, Beef, Finger Food, Recipes, Seafood, Shrimps Tagged With: delicious, finger food, game day, homemade, junk food, man diet, Mergez, Puff Pastry, recipe, Sausage, Shrimps, snack

Pork and Shrimps Chinese Dumplings/Wontons

March 20, 2013 by Ariel 8 Comments

Ohhh Dumplings!  I have a serious obsessions over them.  Either it’s the classic Chinese pork and shrimps served with hot sauce or dijon mustard, like the one I’m presenting you today, or something more exotic like bananas and strawberries served with chocolate or maple/honey sauce, I love them all…

They are fairly easy to do and it only take a bit of patience because the result is beyond tasty and you can be sure that you will be surprising your guest with these cute little appetizers.  What’s also fun about them is that they are super versatile!  You can pretty much fill them with anything you like and either steam, fry, boil and bake them without any problems and every ways will end up different and delicious.

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Like I’ve mentioned, today I’m presenting you how to make the classic pork and shrimps dumplings that are shaped in a cute little “coin purse” or like I enjoying calling them; the kitty cat heads because of the cute “cat ears” on top.  I even prepared some step by step photos of the folding process because I thought maybe my bad, broken English would have been too complicated for you guys to understand. 😉 lol

I hope you’ll enjoy this recipe!

…

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Filed Under: Finger Food, Pork, Recipes, Seafood, Shrimps Tagged With: chinese, coin pruse, cute, dumpling, photos, pork, recipe, Shrimps, step by step

Grilled Shrimps “à la menthe”…

June 27, 2012 by Ariel 9 Comments

…with a very versatile dipping sauce that goes very well with shrimps or chicken.  Enjoy!

…

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Filed Under: Appetizer, Fish, Recipes, Sauces, Seafood, Shrimps, Tapas Tagged With: ariel rebel, arielrebel, blog, brochettes, delicious, fish, food, grilled, marinate, Mint, Oilive Oil, recipe, roasted garlic, seafood, Shrimps, tasty

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