The Puff pastry in this recipe I use usually for a special event because it looks very beautiful and it is convenient to serve as a part of a buffet table. Otherwise, I would serve in a salad bowl. Roasting the cherry tomatoes together with the shrimps is not only saving time (they require as little cooking as the shrimps), but also add a lot of flavor to the sauce. Shrimps can be substitute with scallops or tuna, oregano with parsley and dill and if you don’t want to use mayonnaise, just add some more fresh olive oil and a tablespoon of good white or champagne vinegar. I like the combination of garlic and red onion, but if you don’t care for this combination, just exclude either of them. When using larger size cherry tomatoes, cut them in half or in quarters. The Puff Pastry squares you can find in many European markets or roll out the supermarket Puff Pastry sheet and cut it to a desired size. —Kukla
• 6 5by 5 squares frozen Puff Pastry (prepared)
• 1 egg + 1 tablespoon water for eggwash
• 2 pounds large or medium shrimp, peeled and deveined, tails of
• Salt and ground black pepper
• 3 tablespoons olive oil, for roasting
• 2 medium garlic cloves , fine minced
• 1 pint whole mini red and yellow cherry tomatoes
• 2 tablespoons capers , rinsed
• 16-18 Kalamata olives, petted and cut in half lengthwise
• 2 tablespoons small-diced red onion
• 2 teaspoons minced fresh oregano
• 1 tablespoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons good quality mayonnaise
In This Recipe
Preheat the oven to 400 degrees F.
Place the Puff pastry squares on a sheet pan lined with parchment paper.
Using a ruler and a butter knife, lightly outline a 1/2-inch border on all sides of each square; prick the middle with a fork, brush the tops with eggwash and bake on the middle rack of the oven, until puffed and golden brown (about 20 minutes). Cool completely.
Pet dry shrimps and tomatoes with paper towels and transfer to a large bowl. Add the olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and toss together.
Pour everything on a large reamed sheet pan. Spread in one layer and roast for 8 to 10 minutes, just until the shrimps are pink, firm and cooked through and the tomatoes are beginning to soften and some of them burst. Allow to cool.
Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, lemon zest, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
When the shrimp and tomatoes are cool, add them and all of accumulated juice from the roasting pan to the sauce and toss.
Add the oregano, capers, red onion, garlic and olives; toss well. The flavors will concentrate if you allow the salad to sit at room temperature for 30 minutes, or chill and serve at room temperature.
Right before serving cut of only the middle part that was pricked with the fork of the Puff pastry squares.
Spoon the salad, arrange on a platter or a serving tray; place each top beside the squares.
Your guests should cover with tops, lightly press and eat the filled squares like a sandwich. For a smaller portion cut in half.