Shrimp and Curry Mini Madeleines

Directions

1. Peel 12 shrimp and cut them in half.
2. Chop the shallot, fry in a little olive oil (keep 5cl for the rest of the recipe).
3. Once the shallot is browned, cook the shrimp until nicely browned.
4. Sprinkle with 1/4 of a teaspoon of curry, keep aside.
5. Preheat oven to 350F.
6. In a bowl, beat the eggs, flour, baking powder, 1 tablespoon of curry powder, salt and pepper.
7. Gradually add in the milk and the remaining 5 centiliters of olive oil.
8. Mix well.
9. Add a handful of grated cheese to the mixture, stir.
10. Fill half of the mini madeleine molds with batter.
11. Put half a shrimp in each.
12. Cover with the remaining batter.
13. Cook them for 15 minutes.