Roasted shrimp and cherry tomato salad served in puff pastry
Roast
Roasting
The Puff pastry in this recipe I use usually for a special event because it looks very beautiful and it is convenient to serve as a part of a buffet table. Otherwise, I would serve in a salad bowl. Roasting the cherry tomatoes together with the shrimps is not only saving time (they require as little cooking as the shrimps), but also add a lot of flavor to the sauce. Shrimps can be substitute with scallops or tuna, oregano with parsley and dill and if you don’t want to use mayonnaise, just add some more fresh olive oil and a tablespoon of good white or champagne vinegar. I like the combination of garlic and red onion, but if you don’t care for this combination, just exclude either of them. When using larger size cherry tomatoes, cut them in half or in quarters. The Puff Pastry squares you can find in many European markets or roll out the supermarket Puff Pastry sheet and cut it to a desired size.
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