SAVORY SHRIMP PUFF PASTRY
With it's buttery, garlic shrimp filling inside a flaky homemade pastry makes this savory shrimp puff pastry recipe a must-try appetizer.
Provided by Jane and Sonja
Categories Appetizer
Number Of Ingredients 11
Steps:
- In a mixer, combine flour, butter and cream cheese.
- Mix until dough forms a ball and cleans the sides of the bowl.
- Wrap dough in plastic wrap and chill for 15 minutes.
- Add butter, onion and garlic and parsley to the pan on stove top. Saute for 2 to 3 minutes.
- Add the shrimp, along with some salt and pepper and mix together. Saute for another 1 minute.
- Combine cool water with flour until you have a smooth milky mixture.
- Add the flour water mixture to the pan, stir together a few times and put aside to cool before filling cups.
- Remove dough from the fridge and shape dough into 2 dozen 1-inch balls. Place each in a paper-lined or greased miniature (1 ¾"-inch) muffin cup.
- Press dough on bottom and sides of each cup.
- Scoop 1 tbsp of the cool shrimp filling and place inside each cup.
- Bake in a 365°F preheated oven for 25 minutes or until golden brown and filling is set.
- Cool in pans on a wire rack.
Nutrition Facts : Calories 334 kcal, Carbohydrate 21 g, Protein 13 g, Fat 22 g, SaturatedFat 14 g, Cholesterol 166 mg, Sodium 575 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BFF SHRIMP
Provided by Giada De Laurentiis
Time 45m
Yield 5 full hearts
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Mix together the Parmesan and lemon zest in a small bowl.
- Lay the puff pastry on a lightly floured surface and gently roll out to 1/4-inch thick. Cut out 10 hearts using a 4 1/2-inch heart-shaped cookie cutter. Place 1 shrimp on half of a heart. Sprinkle the shrimp with a pinch of the cheese mixture. Brush the edges with egg wash, fold the heart in half and seal. Place on a baking sheet and continue with the remaining shrimp and pastry hearts. Place 2 halves together on the baking sheet so you have 5 full hearts. Repeat with the remaining halves. Brush with the remaining egg wash (it will drip down and glue the two halves together).
- Bake until golden brown and puffed, 15 to 20 minutes. Serve with pesto, marinara and/or ketchup, if desired. Pull apart with your best friend.
SHRIMP PUFFS
Shrimp and rice are two foods that are abundant in our area. These shrimp puffs are my family's favorite. In fact, they prefer them to fried shrimp.
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the egg yolks, milk and oil. Combine the flour, baking powder, onion powder, salt and pepper; add to yolk mixture and mix well. Stir in the rice, shrimp, parsley and pepper sauce., In a bowl, beat egg whites until soft peaks form; fold into shrimp mixture. , In an electric skillet or deep-fat fryer, heat oil to 350°. Drop batter by tablespoons into hot oil. Fry puffs, a few at a time, for 1-1/2 minutes on each side or until browned and puffy. Drain on paper towels. Serve warm.
Nutrition Facts :
SHRIMP IN PUFF PASTRY
If you have all the ingredients cut up and ready to go, the filling for this pretty party dish is as easy to put together as a quick stir-fry. From the Caribean Cookbook by Jinx and Jefferson Morgan.
Provided by kellychris
Categories Caribbean
Time 40m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat 2 tbs. butter and the oil in a skillet,and saute shrimp 2 to 3 minutes,depending on size, until bright pink.
- Remove to a bowl and set aside.
- Add onions to pan and cook over low heat til limp.
- Add remaining butter and saute mushrooms til soft.
- Add sherry and peppers.
- Cook gently for 2 minutes.
- Stir in tomato paste, cream, chili powder,salt, and pepper.
- Add the shrimp and simmer gently 2-3 minutes.
- Spoon the mixture into the split pastry puff diamonds.
- Garnish each with a shrimp and a drift of parsley.
Nutrition Facts : Calories 782.5, Fat 57, SaturatedFat 33.1, Cholesterol 422.9, Sodium 388, Carbohydrate 15, Fiber 1.8, Sugar 4.5, Protein 36.3
SHRIMP PUFF PASTRY TRIANGLES
Shrimp de Jonghe is a dish invented in Chicago. It is usually baked and served in a casserole dish, but my shrimp puff pastry version is hand-held. The shrimp filling is perfect with crunchy pastry dough. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs and 1/4 teaspoon garlic powder. Cook and stir until toasted, 3-4 minutes. Transfer to a small bowl; wipe pan clean., In the same skillet, melt remaining 3 tablespoons butter over medium heat. Add shrimp and remaining 3/4 teaspoon garlic powder; cook and stir until shrimp turn pink, 6-8 minutes. Reduce heat to low; stir in 1/3 cup cream cheese, sherry, parsley, tarragon and nutmeg until combined. Remove from the heat., On a lightly floured surface, unfold puff pastry. Roll into a 12-in. square. Cut into four 6-in. squares. Spread remaining 1/3 cream cheese over squares to within 1/2 in. of edges. Using a slotted spoon, place about 1/2 cup shrimp mixture on one side of each square. Fold dough over filling. Press edges with a fork to seal. Brush beaten egg over tops. Prick tops with a fork. Sprinkle with reserved crumb mixture, pressing lightly to adhere. Place on a parchment-lined baking sheet. Bake until golden brown, 20-25 minutes. If desired, serve with lemon wedges.
Nutrition Facts : Calories 616 calories, Fat 37g fat (15g saturated fat), Cholesterol 208mg cholesterol, Sodium 586mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 5g fiber), Protein 26g protein.
CRAB & SHRIMP IN PUFF PASTRY
Make and share this Crab & Shrimp in Puff Pastry recipe from Food.com.
Provided by Nana Bev
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter, add onion and red pepper and saute until just softened.
- Add flour and stir to incorporate the flour with the butter/onion mixture. Slowly add the cream, stirring constantly until all cream has been added. Cook until thick and smooth. Add crabmeat, raw shrimp, mushrooms and sherry to the sauce and cook until shrimp are pink through.
- Stir in the grated cheeses. Let simmer until reduced and thickened a little more.
- Line a deep dish pie plate (or any other type of ovenproof dish) with the pastry (keep the parchment paper and put that down first so the pastry won't burn to the bottom).
- Add the crab/shrimp mixture. Put another sheet of pastry (no parchment) on the top, pinch edges together. Cut vent holes in the top and brush with a little melted butter. Sprinkle with more cheese if you wish.
- Bake at 350 for about 30 minutes or until the pastry is puffed and golden.
PUFF PASTRY-WRAPPED JUMBO SHRIMP
Yield Serves 18
Number Of Ingredients 5
Steps:
- 1. Heat the oven to 400°F
- 2. Stir the cheese, parsley and bacon in a medium bowl. Spoon about 2 teaspoons cheese mixture down the center of each shrimp. Fold the sides of the shrimp over the filling.
- 3. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 18 (1/2-inch wide) strips. Starting at the top, wind 1 pastry strip around 1 shrimp, slightly overlapping the pastry and ending just before the tail. Repeat with the remaining pastry strips and shrimp. Place the pastries onto a baking sheet.
- 4.Bake for 15 minutes or until the pastries are golden brown.
PUFF PASTRY TURNOVERS WITH SHRIMP, SCALLOPS AND SPINACH
Provided by Marcia Munson
Categories Mushroom Shellfish Bake Cocktail Party Scallop Shrimp Spinach Bon Appétit Minneapolis Minnesota
Yield Makes 8
Number Of Ingredients 12
Steps:
- Preheat oven to 500°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté 5 minutes. Add cream, wine and broth. Boil until mixture is reduced to 1 cup, about 12 minutes. Mix in mustard and vinegar, then spinach. Season with salt and pepper. Cool.
- Roll out 1 pastry sheet on lightly floured surface to 12-inch square. Place 1/8 of spinach mixture on bottom half of 1 square. Top spinach mixture with 2 shrimp and 2 scallop halves. Brush pastry edges with water. Fold unfilled half of pastry over filling, forming rectangle. Press edges of pastry closed with tines of fork. Place pastry on large baking sheet. Repeat with remaining pastry, spinach mixture, shrimp and scallops.
- Bake pastries 5 minutes. Reduce heat to 375°F. Bake pastries until puffed and golden brown, about 15 minutes longer. Serve warm.
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