Seafood And Asparagus Bread Rings Recipe

Name: Seafood and Asparagus Bread Rings
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Fusion
Ingredients: 125 g Mooz Butter Garlic & Herbes; 100 g Garlic - Single Clove; 35 g Foodie Puppies Freeze Dried Shrimp Snack; 250 ml Dabur Hommade Lemon Juice (Bottle); 100 g Asparagus; 125 g Red Bell Pepper; 275 g Unroll All Butter Puff Dough Sheet Squares; 200 g Shrimpop Tandoori Torpedo Shrimp; 500 g Weikfield Cornstarch Amazingly Versatile Gluten Free; 400 Ml Kara Coconut Cream; 50G Ottogi Mustard Powder 오뚜기 겨자분 50G; 1 kg Akar Powder Salt

Fusion cuisine · 1020 calories

Seafood and Asparagus Bread Rings recipe

About this recipe

A delightful pescatarian dinner featuring tender shrimp and scallops paired with fresh asparagus and creamy mustard sauce, all served in warm, golden bread rings. Perfect for a satisfying yet elegant meal.

Ingredients

125 g Mooz Butter Garlic & Herbes
100 g Garlic - Single Clove
35 g Foodie Puppies Freeze Dried Shrimp Snack
250 ml Dabur Hommade Lemon Juice (Bottle)
100 g Asparagus
125 g Red Bell Pepper
275 g Unroll All Butter Puff Dough Sheet Squares
200 g Shrimpop Tandoori Torpedo Shrimp
500 g Weikfield Cornstarch Amazingly Versatile Gluten Free
400 Ml Kara Coconut Cream
50G Ottogi Mustard Powder 오뚜기 겨자분 50G
1 kg Akar Powder Salt

Instructions

1. Preheat the oven to 350°F (175°C).
2. Unroll the puff pastry and cut it into strips. Twist two strips together and form into a ring, pinching the edges to seal. Repeat with the remaining dough strips. Place the rings on an ungreased baking sheet and bake for 18 to 22 minutes, or until golden brown. Keep warm.
3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add 1 minced garlic clove and sauté for 1 minute until fragrant.
4. Add 1/2 pound of shrimp to the skillet. Cook for 3-4 minutes, stirring occasionally, until the shrimp are opaque and cooked through. Remove from the skillet and set aside.
5. In the same skillet, whisk together 1/4 cup of cornstarch and 1 teaspoon of dry mustard. Gradually add 3/4 cup of coconut cream and 1 tablespoon of lemon juice, stirring constantly to create a smooth sauce. Cook for 2-3 minutes until thickened.
6. Add 1 cup of chopped fresh asparagus and 1/2 cup of diced red bell pepper to the sauce. Cook for 3-4 minutes until the vegetables are tender.
7. Return the cooked shrimp to the skillet. Stir to coat them in the sauce and heat through for 1-2 minutes. Season with 1/4 teaspoon of salt.
8. To serve, place the warm bread rings on plates and spoon the seafood and vegetable mixture into the center of each ring. Serve immediately.