Chef Chuck's Summer Shrimp Appetizers

Summer Shrimp Appetizers


A scrumptious shrimp appetizer filled with grilled garden vegetables, a creamy sauce, cradled within a soft buttery puff. A perfect appetizer for the summer, to indulge in all of the gardens harvest.


Filling
12 large shrimp
1 medium zucchini
1 large onion
1 red pepper
2 teaspoons capers
2 tablespoons fresh basil
1/4 cup heavy cream
olive oil
salt and pepper


Puffs
3/4 cup water
1/4 cup whole milk
1/4 teaspoon sea salt
6 tablespoons unsalted butter
1 cup flour
1 cup eggs, about 4-5


In a small saucepan on medium heat add water, milk, salt and butter heat to boil
remove from heat add flour and mix with a wooden spoon till ball forms, return to heat for 10 seconds. Place in mixer and cool for 7 minutes. Add lightly scrambled eggs slowly, batter should be smooth. Fill pastry bag and swirl dough in about 3-4" diameter circles. Bake at 400 degrees for 25-30 minutes till golden brown. If you don't cook long enough they will collapse. Set aside.


Cut zucchini lengthwise about 1/4 thick, cut onions and peppers into quarters coat with olive oil, salt and pepper and grill for 10-12 minutes. Peel shrimp, coat with olive oil, salt and pepper, grill shrimp till pink, this takes about 3 minutes, cut into small pieces. Divide vegetables in half, blend half along with 1 teaspoon capers, 1/4 cup heavy cream, 2 tablespoons basil, salt and pepper, till you get a creamy mixture. Cut the other half of vegetables into small chunks. Cut open the puffs add a little creamy mixture then add chunks of vegetables and shrimp, top with a few capers, a teaspoon of creamy mixture and the top of the puff. Continue till all puffs are filled, enjoy. Makes 12 puffs.