Video 1 of 2
After the holidays, it’s not uncommon to find yourself with lots of leftovers. Instead of throwing them away or eating the same dish over and over again, it is possible to make delicious and quick anti-waste recipes. Among them, there is the shrimp pie with herbs and lemongrass sauce by Cyril Lignac.
View this post on Instagram
For 6 persons
Preparation time: 20 mins
Cooking time: 1 hour
- First step: prepare the filling. To do this, cut the cooked shrimp into pieces then place them in a salad bowl. Add the mixed shrimp meat, herbs, cumin, soy sauce, lime zest and juice. Mix well. Then cover the bottom of a deep plate and place the preparation there. Cover again then place in the freezer.
- On a silicone sheet, place the 20 cm diameter disk of puff pastry, and add, in the center, the shrimp mixture straight out of the freezer. Using a brush, brush the edge of the pastry with water then place the second disk of puff pastry on top and stick. Weld the two pastes by punching the edges. Top with beaten egg yolks. Run the back of the blade of a knife from the top to the bottom of the pie. Make a small hole at the top using a knife, and bake for 20 minutes.
- While the pie is cooking, tackle the sauce. In a hot pan, pour a dash of olive oil, add the shrimp heads, and start to color them. Then add the 10 g of butter and let it caramelize. Pour in the tomato paste and vegetable stock then reduce. Add the lemongrass stick. Leave to cook for another 15 minutes. Finally pass through a fine sieve, add the 30 g of butter and whisk. Reserve.
- For the presentation, nothing could be simpler: remove the pie from the oven, place it on a dish and serve with the sauce on the side. Enjoy your food !