Shrimp Puff Pastry Triangles Recipes

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SHRIMP PUFF PASTRY TRIANGLES



Shrimp Puff Pastry Triangles image

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

5 tablespoons butter, divided
1/2 cup panko bread crumbs
1 teaspoon garlic powder, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined, tails removed
2/3 cup spreadable garlic and herb cream cheese, divided
1/2 cup sherry or chicken broth
1/4 cup minced fresh parsley
1/2 teaspoon dried tarragon
1/8 teaspoon ground nutmeg
1 sheet frozen puff pastry, thawed
1 large egg, beaten, room temperature
Lemon wedges, optional

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.

SHRIMP IN PUFF PASTRY



Shrimp in Puff Pastry image

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

1/4 cup butter
1 tablespoon vegetable oil
2 lbs large shrimp, peeled and deveined with tails on
2 onions, chopped
2 cups sliced mushrooms
1/2 cup sherry wine
2 bell peppers, chopped
2 tablespoons tomato paste
3 cups heavy cream
1 teaspoon chili powder
salt and pepper, to taste
commercial puff pastry sheet, cut into 4-inch diamond shapes, baked according to package directions, and split in half
6 shrimp, cooked, shelled, and deveined, with tails on
minced parsley

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

PUFFED PASTRY STUFFED WITH SHRIMP



Puffed Pastry Stuffed With Shrimp image

Puff pastry shells hold a mixture of practically anything, but in this recipe, I use two separate shrimp stuffings: one Indian themed and the other Greek style..

Provided by Sahtein

Categories     Greek

Time 30m

Yield 10 serving(s)

Number Of Ingredients 16

2 (17 1/4 ounce) packages frozen puff pastry, defrosted (sheets)
30 peeled deveined uncooked shrimp, cut into small pieces
1 large egg
cooking spray
1/4 cup cilantro, chopped
1/4 cup red onion
1 jalapeno pepper, seeded and chopped into fine pieces
1 garlic clove, minced (more to taste)
all season salt (to taste)
1/2 teaspoon ground cumin
1/4 teaspoon red pepper
6 fresh basil leaves, chopped
1/4 cup feta cheese, crumbled
1/4 cup onion, chopped
1 garlic clove, minced (more to taste)
all season salt (to taste)

Steps:

  • Slice puff pastry squares diagonally so you have two smaller triangles. Set aside. Take the cut up shrimp and place half into the bowl for the Indian stuffing and half in the bowl for the Greek stuffing. Combine all ingredients for each type of stuffing in their respective bowls and mix well with spoon or hands.
  • Lay one diagonal pasty sheet on a wooden cutting board, spoon a small amount of either stuffing in the middle of the pastry sheet and then fold the sheet into a smaller triangle, pinching the edges to seal the shell. Take a fork and press the tines down on the finger-sealed edges to secure the hold.
  • Place stuffed pastry sheets on a cooking-spray coated baking sheet, align so you can get as many triangles on it as possible.
  • Mix one egg with a few drops of water, beat well. Brush egg mixture over the top of the prepared and stuffed pastry. Place in the oven, cook until pastry is puffed and golden, about 15-20 minute Check on the pastry often. Remove from oven, let cool at least 5 min and then serve with yogurt.

Nutrition Facts : Calories 626.8, Fat 39.3, SaturatedFat 10.3, Cholesterol 153.2, Sodium 441, Carbohydrate 45.5, Fiber 1.7, Sugar 1.3, Protein 22.3

PUFF PASTRY TURNOVERS WITH SHRIMP, SCALLOPS AND SPINACH



Puff Pastry Turnovers with Shrimp, Scallops and Spinach image

Provided by Marcia Munson

Categories     Mushroom     Shellfish     Bake     Cocktail Party     Scallop     Shrimp     Spinach     Bon Appétit     Minneapolis     Minnesota

Yield Makes 8

Number Of Ingredients 12

3 tablespoons butter
8 ounces mushrooms, sliced
1/3 cup finely chopped shallots
1 cup whipping cream
1/2 cup dry white wine
1/2 cup canned low-salt chicken broth
1 1/2 tablespoons Dijon mustard
1 teaspoon white wine vinegar
1 10-ounce package frozen chopped spinach, thawed, squeezed dry
1 17 1/4-ounce package frozen puff pastry (2 sheets), thawed
16 uncooked large shrimp, peeled, deveined
8 sea scallops, halved horizontally

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.

SHRIMP PUFFS



Shrimp Puffs image

Discover your new go-to appetizer recipe with these tasty Shrimp Puffs. Made with on-hand ingredients, like refrigerated crescent rolls and cream cheese, these Shrimp Puffs are easy to make and ready in no time!

Provided by My Food and Family

Categories     Home

Time 35m

Yield 16 servings

Number Of Ingredients 4

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup HEINZ Zesty Cocktail Sauce
3/4 lb. cooked cleaned medium shrimp, coarsely chopped
2 cans (8 oz. each) refrigerated crescent dinner rolls

Steps:

  • Heat oven to 375°F.
  • Mix cream cheese and cocktail sauce in medium bowl until blended. Stir in shrimp.
  • Unroll crescent roll dough; separate dough from each can into 8 triangles. Spoon shrimp mixture onto centers of dough triangles. Fold dough over filling to completely enclose filling; press edges together to seal. Place on baking sheet.
  • Bake 12 to 15 min. or until golden brown.

Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g

PUFF PASTRY-WRAPPED JUMBO SHRIMP



Puff Pastry-Wrapped Jumbo Shrimp image

Yield Serves 18

Number Of Ingredients 5

1 pkg. (5.2 ounces) garlic & herb spreadable cheese, softened
1 tbsp. finely chopped fresh parsley
2 slices bacon, cooked and crumbled
18 fresh jumbo shrimp (about 1 pound), peeled with tail left on, deveined and butterflied
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

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.

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