Ingredients 1 pound shrimp scape, peeled and diced 1/2 teaspoon salt 1/4 teaspoon pepper 2 teaspoons butter 1/3 cup sugar 1/8 teaspoon ground cinnamon 1/6 cup flour 2 eggs, lightly beaten 1/5 cup heavy cream Directions Mix the shrimp scapes with the salt, pepper and butter in a medium saucepan over medium heat.
Once the shrimp is cooked, add the sugar, cinnamon and flour and stir.
Add the eggs and cream, and bring to a simmer.
Reduce heat to low and cook, stirring occasionally, until the shrimp are cooked through, about 15 minutes.
Transfer the shrimp to a plate, drain and set aside.
In a large bowl, beat the eggs until they are light and fluffy.
Add in the heavy cream, beating well until incorporated.
Add a little more heavy cream if desired.
Transfer mixture to a medium bowl, cover and chill for at least 2 hours, or up to 1 week.
In the meantime, make the puff pastry.
Heat the oven to 350 degrees.
In large bowl or stand mixer, beat butter, sugar, and cinnamon until light and smooth.
Add eggs and vanilla.
Beat until incorporated, about 1 minute.
Add flour and mix on low speed until combined.
With mixer running, slowly add in the flour mixture.
The dough will start to come together, but you may need to add a bit more flour if you’re kneading too much.
Cover the dough with a damp kitchen towel and let it rest for about 20 minutes.
Add 1 cup of your puff pastry batter, then dip the scape into the batter and roll it into a smooth round.
Cut into rounds and place on a baking sheet.
Bake until golden brown, about 10 minutes.
Recipe Notes *If using shrimp scapewise, you can cut off the scapescut and use the scallop in this recipe.