Roll out the shortcrust pastry, sprinkle with a chopped aromatic herb to taste, then use a 7 cm pastry cutter to make the bases for your canapés and prick them.
Using an inverted (and slightly greased) muffin pan as a mold, give your molds the shape of very small tacos, being careful to leave the part with the herbs outside.
Bake for 10-15 minutes at 180 ° C in a preheated convection oven, then gently turn out and leave to cool.
In the meantime, season the prawn tails with salt and brandy and cook them in a pan with the butter.
Assemble the canapés: add 1 shrimp into each brisée base, then decorate with mayonnaise, lemon peel and pink pepper.
The prawn canapés are ready, you just have to serve them and delight your guests.
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