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Butterfly shrimp with curry, butternut caviar with lemon marmalade, crostini and chives |

Salted

Thin slices of crispy baguette spread with a squash purée and citrus marmalade, finished off with tasty shrimps sautéed in curry,

Note

Since this bite is served on a crouton, use very thin slices of bread for maximum mouthfeel.

Ingredients

Recipe for 12 tapas

Shrimps

24 Unit(s)

Peeled medium shrimps

1 Tsp

Curry powder

Squash

300 Gr

Butternut squash

100 Gr

Lemon

100 Gr

Sugar

100 Ml

Water

Topping

24 Thin slice(s)

Baguette

12 Sprig(s)

Chives

1 Unit(s)

Lime

Preparation time: 60 min

Preheat your at 400 °F

Setting up

Devein (if necessary) and open the butterfly shrimp, using a small, sharp knife to make a deep incision in the flesh of each shrimp. Carefully open the butterfly shrimp.
Rinse in cold water and pat dry with paper towels.

Finely chop the chives.

Finely dice the squash.

Cut lemon into pieces and remove seeds.

Drizzle a little olive oil over the baguette slices, then bake for 7-8 minutes to color and crisp the bread.
Squash

Blend the sugar with the lemon until smooth and cook in a saucepan over low heat for 10-15 minutes.

Lightly oil the squash cubes and bake until roasted and tender. Mash with a fork and mix with the lemon marmalade.
Sauté the shrimp in a pan with a drizzle of olive oil, the curry powder and a pinch of salt.
On the plate

Place a small amount of pumpkin marmalade on each crostini, followed by a shrimp.

Finish with chives and lime zest.