This week I’ll start off with a Tapas recipe I made over the weekend. It’s from a book I won from entering in a contest a while back. Read more about it in my post HERE. They were ok that’s about it, in my opinion they needed more cheese, more shrimp and seasoning they seemed a little dough like. I’m sure they wouldn’t hold together as well, but I think you could get away with adding more shrimp for sure.
(Adapted from Tapas by Penelope Casas)
Serves 4 (Makes 12) I made 4 little ones and 2 larger patties
4 tablespoons sweet butter
1 tablespoon olive oil
1 teaspoon minced shallots (I left this out)
6 tablespoons flour
3/4 cup milk
3 medium (2 ounces) shrimp, shelled and finely chopped
5 tablespoons (about 2 ounces) Manchego cheese
kosher or sea salt
white pepper, preferably freshly ground
a grating of nutmeg
1 egg yolk
1/2 cup dried bread crumbs, preferably mixed with panko crumbs
mild Olive oil for frying
Melt the butter and oil in a saucepan, then saute the shallots for a minute of two.
With floured hands, shape the dough into walnut-size balls. Cover with egg yolk, then roll in the bread crumbs, which have been mixed with the remaining 2 tablespoons of cheese. (Refrigerate)