Ingredients

Title Value
1. Tartlets 12 PC.
2. Chickpeas 1 Art.
3. Shrimp 0.5 Art.
4. Red caviar 0.5 Art.
5. Nutmeg taste
6. Salt taste
7. Butter taste
8. Garlic 1 clove

Cooking

1 . Stage

Peel the shrimp from the shells. Do not boil. You can add a little lemon juice for flavor.

1. Stage. Peel the shrimp from the shells. Do not boil. You can add a little lemon juice for flavor.

2 . Stage

Fry in butter with minced garlic. Lightly stew. But not long, so as not to become rubbery. I have small shrimp, fried for 1 minute, stewed for 2 minutes. Three minutes in total. Cut them up into very small cubes. Salt them.

1. Stage. Fry in butter with minced garlic. Lightly stew. But not long, so as not to become rubbery. I have small shrimp, fried for 1 minute, stewed for 2 minutes. Three minutes in total. Cut them up into very small cubes. Salt them.

3 . Stage

Boil the chickpeas until tender. You can slightly boil them.

1. Stage. Boil the chickpeas until tender. You can slightly boil them.

4 . Stage

Grind into a puree. Add salt and nutmeg to the chickpea pâté to taste. Stir to combine.

1. Stage. Grind into a puree. Add salt and nutmeg to the chickpea pâté to taste. Stir to combine.

5 . Stage

Take small tartlets.

1. Stage. Take small tartlets.

6 . Stage

Place diced shrimp on the bottom, top with a teaspoon or cornet and place the chickpea pate on top.

1. Stage. Place diced shrimp on the bottom, top with a teaspoon or cornet and place the chickpea pate on top.

7 . Stage

Decorate with red caviar. The appetizer is ready. It is better to fill the tartlets before serving, so that they do not go soft. Bon appetit!

1. Stage. Decorate with red caviar. The appetizer is ready. It is better to fill the tartlets before serving, so that they do not go soft. Bon appetit!