• Crustaceans
  • Main dishes


40 minutes
  • Crustaceans
  • Main dishes

Puff pastry braid with shrimp tail filling 

  • 4/5 serves



  • 40 minutes


Ingredients for 2 braids

For the puff pastry braid

  • 75g Arbi Shell-on Shrimp Tails
  • 60g courgettes
  • 250g milk
  • 35g flour
  • 35g butter
  • 2 packets puff pastry
  • 2-3 shallots
  • a few cloves
  • nutmeg
  • salt and pepper to taste

For the sweet and sour peppers

  • 1/4 yellow peppers
  • 1/4 red peppers
  • 25g sugar
  • 2 shallots
  • half a glass white vinegar
  • a few drops balsamic vinegar
  • extra virgin olive oil
  • salt to taste
  • chilli (optional)

Preparation of the puff pastry braid

  • Prepare the béchamel: boil the milk with the whole shallots, stuck with cloves.
  • Separately in a pan, melt the butter and incorporate the flour, mixing well, into a thick paste (roux).
  • Bring the milk to the boil, add salt, pepper and nutmeg, remove the shallots, add the roux.
  • Continue cooking over a low heat, stirring alternately with a whisk and a wooden spoon until the béchamel is thickened.
  • Defrost the tails and remove the shell, then blanch in lightly salted water.
  • Wash the courgettes and cut them into half slices. Cook quickly in boiling water.
  • Add the shrimp tails and courgettes to the mixture.

Preparation of the sweet and sour peppers

  • Wash and clean the peppers, cut them into small strips. In a frying pan fry the chopped shallots in extra virgin olive oil, add the peppers and cook for about 6 minutes, then add the vinegar and sugar and leave to reduce.
  • When the cooking is finished, if you wish add chilli.
  • Serve the braid on a serving dish and accompany with sweet and sour peppers.



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