Okay, the shaved asiago was an afterthought, but I think it was a good one.
These little popovers are gluten free. The gluten free crepes I made last week worked so well that when I saw the popover recipe on the back of my box of gluten free flour, I thought I’d give them a try since the batters are so similar. I ended up using a different brand of flour than the one with the recipe one the back when I saw that it called for xanthan gum. I used the version that already contained xanthan gum. As it turns out, I don’t think the recipe needed the xanthan gum at all, because my experiment popover was made off the top of my head with no recipe and flour that didn’t contain it. It was a much nicer, fluffier, and tastier popover than the ones I ended up with. The little guys made with the other flour just kind of sat there like they were bored, wondering what the heck it was that I wanted them to do. Live and learn, trust your “stinks”, what we call instincts in our family.
Any popover recipe should do, and all-purpose flour makes perfect little, buttery puffs for those who don’t live gluten free. For this dish I baked up all of my popovers ahead of time.
I started making popovers when I was a teenager, but not in little itty bitty muffin holes, oh no. I used great big soup crocks for mine. When they were cool I’d fill them with the custard cream that is usually pumped into eclairs or spooned into profiteroles. They were so big that they had to be eaten with a spoon. When I set out to make my first Prime Rib with Yorkshire Pudding, though I was nervous about the seemingly gargantuan process, I was able to relax when I realized that Yorkshire Pudding is just one giant popover.
I took my easy little shrimp scampi recipe, there’s nothing to making scampi, and multiplied it to make enough sauteed shrimp to cover twelve popovers. I also threw in a handful of leek julienne to make it a little more interesting.
2lbs. of 51/60 shrimp, peeled and de-veined.
About 8 cloves of minced garlic, a handful of leeks, and 1/4 c. of butter.
I sauteed the garlic in melted butter and a little extra virgin olive oil to get things started.
Then I threw in the leeks and let them melt into the garlic and butter, just sauteeing for a few seconds.
In went the shrimp…
…and 1/4 c. fresh, flat-leaf parsley with a bit of Himalayan pink salt and some freshly ground black pepper. When cooking shrimp I just keep the little critters moving long enough to turn pink on both sides. Then I quickly take them off the heat to avoid overcooking.
Beautiful springy colors!
All done, ready to be spooned onto the flaky popovers.
And a little cheese…