Shrimp Boats
(Barchette Ai Gamberetti)
Ingredients:
35-50 small raw shrimp
3 diced potatoes
1/4 onion
1 celery stick
1 carrot
1 fresh flat-leaf parsley sprig
1 and 1/2 oz (40 grams) butter
About 1/4 pint (150 ml) hot milk
2 diced tomatoes
35-50 Pate Brisee barquette (boat) cases
Salt
Directions:
Place the onion, celery, carrot, and parsley in a saucepan, pour in water to cover, bring to a boil and add a pinch of salt.
Add the raw shrimp and cook for 3-4 minutes, then drain, reserving the cooking liquid.
Return the cooking liquid to the pan, add the potatoes and cook for another 10-15 minutes until tender.
Drain and mash with 1 oz (25 grams) of butter and as much of hot milk as required.
Heat the remaining butter in a small saucepan, add the tomatoes and cook over a low heat for 3-4 minutes until tender.
Remove the pan from the heat and season with salt to taste.
Peel and devein the shrimp.
Divide the mashed potato among the pastry cases and arrange the shrimp and tomatoes on top.
Heat in a preheated oven, 200°C (400°F) Gas Mark 6, for a few minutes before serving. Makes 35-50 boats.