Cream Shrimp In Puff Pastry Shells Food

SHRIMP NEWBURG IN PUFF PASTRY SHELLS

Steps:

• Preheat oven to 400°F.
• Cut puff pastry into 8 (4 to 5 inch) seashell shapes. (See Tip 6)
• Place on silicon or parchment lined baking sheet. Using a sharp knife, score top of each shell several times by cutting to, but not through, the bottom of the pastry to form the shell design. Bake in preheated 400°F oven for 20 minutes, or until puffed and golden brown. Remove from oven. Using a sharp knife, slice each shell in half.(See Tip 7)
• While shells are baking, melt 2 tablespoons unsalted butter in saucepan over medium heat. Add green onions and green pepper; sauté for 5 minutes until tender. Add mushrooms; continue cooking for 2 to 3 minutes. Stir in pimientos and dry sherry. Cook for 1 to 2 minutes. Transfer to a bowl; set aside.
• In the same saucepan, melt remaining 2 tablespoons butter over medium heat. Add flour; stir constantly for 1 minute, or until smooth. Slowly add cream; whisk over medium heat until thickened and bubbly.
• Add vegetable mixture to cream sauce, along with dry mustard, nutmeg, cayenne pepper, and salt. Cook until heated.
• Add chopped shrimp; cook until heated. Correct seasonings.
• Place half of pastry shell on plate; spoon on shrimp newburg mixture; top with other half of puff pastry shell.
• Yield: 6 servings.

CREAMY SHRIMP & CORN STEW IN SHELLS

Steps:

• Heat the butter in a 10-inch skillet over medium heat. Add the shallots and cook and stir for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir in the broth. Cook and stir until the mixture boils and thickens.
• Stir the shrimp and corn in the skillet. Reduce the heat to low. Stir in the heavy cream, lemon juice and hot pepper sauce and cook until the shrimp are cooked through. Spoon the shrimp mixture into the pastry shells. Sprinkle with the cilantro.
• Flavor Variation: For Creamy Shrimp, Lobster & Corn Stew in Shells, reduce the amount of shrimp to 1/2 pound and add 1/4 pound diced, cooked lobster meat with the corn.

CRAB & SHRIMP IN PUFF PASTRY

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.

CREAMY SHRIMP BAKE

Steps:

• Heat oven to 400ºF.
• Toss shrimp with cornstarch until evenly coated. Mix cream cheese, corn and ground red pepper in large bowl until well blended. Add spinach, shredded cheese and roasted peppers; mix well. Stir in shrimp; spoon into 13x9-inch baking dish.
• Unfold pastry sheet on lightly floured surface; roll out to 14-1/2x10-1/2-inch rectangle. Place over ingredients in baking dish. Fold under and flute edge, trimming corners of pastry if necessary. Brush with egg.
• Bake 40 min. or until crust is golden brown and center of casserole is heated through.

CREAM SHRIMP IN PUFF PASTRY SHELLS

Steps:

• In a large skillet add in butter and melted over a medium heat add in the flour and using a wire whisk blending to form a roux add in heavy cream to form a sauce and simmer for 5 minutes. Add in the shrimps, thyme, chives and salt and pepper to taste. Simmer over a low heat for 5 minutes and remove from the stove top and set aside to cool for an hour.
• Heat the oven to 350°F Beat egg and the water in a small bowl with a fork. Brush the pastry shells with the egg mixture. Place onto a cookie sheet and into the oven.
• Bake for 15 minutes or until golden brown. Remove from oven and place onto a rack to cool and spit the top third off and remove some of the center and fill with the cream shrimp's mixture and top off with the top layer.

SAVORY SHRIMP PUFF PASTRY

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.

CREAMED LOBSTER ON PUFF PASTRY SHELLS

Steps:

• Heat butter over medium heat; add sliced green onion, bell pepper, and celery. Sauté, stirring until celery is tender.
• Stir in flour until blended; add Creole seasoning.
• Stir in milk and continue cooking, stirring constantly, until thickened and bubbly.
• Stir in the Parmesan cheese until melted.
• Add lobster and salt and pepper, to taste. Heat through; stir in parsley, if using.
• Spoon the creamed lobster mixture into hot baked puff pastry shells or over toasted English muffins and garnish with a little more Parmesan cheese and parsley, if desired.