Have you ever felt the need to quickly satisfy an unexpected craving for something tasty to munch on while you are waiting for the sizzling meat on your barbecue to be ready?
It’s definitely happened to us before!
An appetizer to enjoy while waiting for your BBQ
Do you remember our fantastic jacket potatoes? Well, here we go again! We have decided to give you another idea for some finger food to enjoy in good company during your outings/picnics/garden parties/ or at any other happy occasion.
The only downside to a barbecue recipe – if we must find one – is the time required to cook the food. Instead of going mad at a stove mixing, sautéing, checking, flipping, sprinkling you can wait, calmly and devotedly, for your barbecue to do its masterful job.
For those who, like me, find it really difficult to spend this time with nothing to do or to munch on, why not use it to serve some appetizers to whet the appetite of your guests?These will begin the meal and open the way to the majestic main courses to follow.
As you now, the pleasures of life sometimes come from seeing the bright side of things and discovering that, while you are waiting for your BBQ to do its job, you can enjoy the company of your guests, nibbling delicious titbits designed to be eaten with your fingers.
An authentic, finger-licking, revelation (you now have our permission to forget your manners!).
Spices and crispy puff pastry: our delicious triangles
Today, we’re going to talk about crispy, flaky puff pastry enclosing a delicious filling made of tender, voluptuous shrimp and sweet courgettes. A surprising match sealed by hearty spices for a honeymoon on a sea of creamy guacamole.
Tasty, original, crispy and very inviting. Enough said, it’s time to try to make these spicy shrimp and courgette puff pastry triangles yourself.
When you’re ready, just follow our quick and easy recipe!
Spicy shrimp and courgette triangles with guacamole: the recipe
INGREDIENTS (for 6)
For the shrimp and courgette triangles:
- 1 roll of rectangular, store-bought puff pastry
- a dozen shelled shrimp
- 2 courgettes
- 1 carrot
- 1/4 red Tropea onion
- thyme, sweet paprika, fresh grated ginger to taste
- Extra virgin olive oil as needed
- 1 lightly beaten egg
- poppy and sesame seeds as needed
For the guacamole:
- 1 avocado
- the juice of ¼ lime
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
METHOD
- Cut the puff pastry into 6 squares.
- Shell the shrimps and pound them with a knife.
- Grate the courgettes and the carrot on a grater with large holes.
- Sauté the vegetables at high heat together with the onion and spices already chopped and browned in a little oil. Lastly, add the shrimp and sauté all the ingredients together for a few seconds.
- Put a heaped tablespoon of this filling on one half of the puff pastry squares trying to imagine they are divided by a diagonal line into two triangles. Fold the empty triangle over the filling and seal the edges with the prongs of a fork.
- Brush the surface of your triangles with the beaten egg and sprinkle with some sesame and poppy seeds to decorate.
- Cook in a fan-assisted oven for 15/20 minutes at 170°C. If you own a Palazzetti barbecue you can bake your puff pastry triangles outdoors: many models come with an oven!
- To prepare the guacamole sauce to serve with your spicy shrimp and courgette triangles, peel and core the avocado, chop it into pieces and blend with the lime juice, olive oil, salt and pepper.
- Enjoy!
Photo credits: Sara Cartelli
