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Jalapeño
Shrimp Soup with Puff Pastry Bowls
by:
anka
March 8, 2015
3.6
5 Ratings
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Makes
4
Ingredients
4
cups
good chicken, vegetable or beef broth (homemade or store-bought)
2
green onions, diagonally sliced
1
small zucchini, julienne
1
jalapeno pepper, julienne
Flat leaf parsley
12
black tiger shrimps, peeled and deveined
1
box - 2 puff pastry sheets
1
egg
Directions
To start to make sure everything is cold, it is important.
In soup bowls ( 4-6 inches across and the depth 2 to 3 inches ) put zucchini, jalapeno, onion, parsley and 3 shrimps per person.
Add 1 cup of broth in each bowl ( If you are using stock check for seasoning). The pastry should not touch broth.
Trim puff pastry, brush edge of the bowl with the egg and cover the bowl with pastry, pastry must be at list bigger by inch then bowl.
Put bowls on baking sheet.
Brush with whisked egg.
Carefully put in preheated oven on 425F and bake for 18- 20 minutes until the pastry puffs and it is golden.
Before you serve let sit for 10 minutes.
Tags:
Soup
Pastry
American
Seafood
Jalapeño
Parsley
Shrimp
Lunch
Dinner
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