Shrimp Tartlets

Method

1. 01

   Step 1: Dry the shrimp

   Lay the thawed shrimp on kitchen paper and blot both sides. Wet shrimp steam in the pan instead of searing and never pick up colour.

2. 02

   Step 2: Sear for three minutes

   In a properly hot pan with the olive oil, cook them 90 seconds a side, until pink and curled into a loose C shape.

3. 03

   Step 3: Add the garlic off heat

   Take the pan off the heat, add the chopped garlic and stir for 30 seconds in the residual warmth. On the flame it would scorch and turn bitter.

4. 04

   Step 4: Cool and divide

   Squeeze over a spoonful of lemon juice and let them cool. Keep the 24 best-looking shrimp whole for the top and chop the rest into 5 mm pieces.

5. 05

   Step 5: Mix the cream

   Beat the cream cheese, yogurt, lemon zest, dill and salt until smooth, then fold in the chopped shrimp. It should hold on a spoon, not run off it.

6. 06

   Step 6: Chill

   Half an hour in the fridge firms the cream and lets the garlic and lemon settle into it.

7. 07

   Step 7: Fill just before serving

   Spoon into the shells 15 minutes before the table, crown each with a whole shrimp and scatter over chilli flakes.