Mini Shrimp Cornets Recipes

Steps:

• Bake the tart shells in a 375°F oven for about 5 minutes.
• Coarsely chop the shrimp (except for 36 you have set aside for garnish).
• Beat together the eggs and cottage cheese.
• Stir in the chopped shrimp, Parmesan, chives, hot pepper sauce and pepper.
• Spoon the cooked, shrimp mixture into the tarts shells.
• Top with grated cheese and the reserve shrimp.
• Bake for 20 minutes or until golden or until they arepuffed and golden.

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
• Heat butter in an 8-inch skillet over moderately low heat until foam subsides, then cook onion, stirring occasionally, until softened but not browned, about 2 minutes. Transfer to a bowl to cool.
• When onion is cool, add shrimp, Sherry, tarragon, salt, and pepper and stir until combined well.
• Roll out 1 sheet of pastry on a lightly floured surface into a 12-inch square. Cut into thirds in one direction, then into fourths in the other direction to make 12 (3- by 4-inch) rectangles. Cut each rectangle in half diagonally to form 2 triangles. Place 1 triangle on a work surface with longest edge nearest you, then put 1 teaspoon shrimp filling in center of triangle. Bring bottom corner of shortest side up to top point, then wrap remaining corner around resulting cone. Pinch to seal, then transfer to a lined baking sheet. Form more cornets in same manner, then repeat with remaining sheet of pastry. Chill first sheet of cornets, loosely covered, while making second.
• Whisk together egg and milk and lightly brush some of egg wash over top of pastries.
• Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, 18 to 20 minutes total.
• Cool cornets on sheets on racks 5 minutes, then gently loosen from parchment with a spatula. Serve warm.

Steps:

• Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
• Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
• Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
• Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
• Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
• Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.