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Shrimp and Tomato Stuffed Popovers

  • Prep Time: 15
  • Cooking Time: 40
  • Serves 6
Shrimp and Tomato Stuffed Popovers


For the stuffing:

  • ½ pound sweet Maine shrimp
  • 2 ounces butter
  • 1 ounce olive oil
  • 4 Backyard Farms Tomatoes on the Vine, skin removed and quartered
  • 1 tablespoon fresh tarragon
  • 1 medium onion, diced
  • ½ tablespoon sliced garlic
  • ½ cup white wine
  • 2 slices white bread, diced in ½-inch cubes
  • Kosher salt and pepper

  For the popovers:

  • 1 cup sifted unbleached all-purpose flour
  • ½ teaspoon salt
  • 2 large eggs (NOT egg substitute)
  • 1 cup whole milk (NOT low-fat)

For the salad:

  • 2 cups baby arugula
  • 1 head frisee lettuce
  • 3 tablespoons olive oil
  • 1 lemon, squeezed
  • 1 teaspoon sugar
  • 6 Backyard Farms Tomatoes on the Vine, diced (one for each popover)
  • ½ cup pitted olives
  • ¼ cup caper berries, stems removed and sliced
  • ¼ cup grated Parmesan cheese


For the stuffing:
In a large pan, heat the olive oil and butter until melted over low heat.  Add all the ingredients except the shrimp and bread, and cook for ½ hour, stirring occasionally.  Add the shrimp, remove from heat and cool.  Roughly chop the mixture and toss with the white bread, then set aside.

For the popovers:
Put the oven rack on a lower level so that the tops of the popovers will be closer to the middle of the oven.  Preheat the oven to 450° F.  Use an oven thermometer to ensure that the oven is at the correct temperature.

Spoon the flour into a cup and level it off with a knife (do not shake the cup to settle the flour).  In a large bowl, mix together the flour and salt.  Measure the eggs to be sure you have ½ cup of egg (this is important if you do not use large eggs).  In a small bowl, whisk the eggs until the egg yolks and whites are completely mixed and change color to a uniformly pale shade of yellow.  Whisk in the milk.  Warm this liquid mixture in the microwave or on the stove until it reaches room temperature.  Whisk the liquid ingredients into the dry ingredients only until just mixed.  There will be small lumps left in the batter.

In the preheated 450° F oven, heat a six-cup popover pan on top of a baking sheet for 5 minutes or until it is hot.  Melt 1 tablespoon of butter in a small bowl.  Take the popover pan out of the oven (shut the oven door) and brush the popover pan cups with plenty of melted butter.  Fill the cups half full with the batter.  Replace the popover pan on the baking sheet in the oven.  Bake the popovers at 450° F for 20 minutes.  Reduce the Heat to 375° F and bake for another 20 minutes or until the popovers are golden brown and crisp.

Stuff the popovers with the shrimp-tomato stuffing and heat at 300° F for ½ hour or until heated through.

For the salad:
Toss all the salad ingredients together except the Parmesan cheese.

To serve:
Place salad in center of plate.  Place the popover atop the salad and sprinkle with Parmesan cheese.

Recipe by John Merrill, Executive Chef at Sebastians