Shrimp In Puff Pastry 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.

BFF SHRIMP

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 IN PUFF PASTRY

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.

SHRIMP PUFF PASTRY TRIANGLES

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.

SHRIMP PUFFS

Steps:

• Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray.
• Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.
• In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. Place 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes, or until the puffs are golden and bubbling.
• From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

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.

SHRIMP & SCALLOPS IN PUFF PASTRY

Steps:

• 1. Preheat oven to 400F. Place the frozen pastry shells, top side up, on the baking sheet. Bake for 20-25 minutes until puffed up and golden.
• 2. While shells are baking, chop parsley and onions finely and set aside. Cut the lemon and juice half of it, to make 1 tablespoon juice. Set aside.
• 3. In a large skillet, melt the garlic butter. Add the sliced mushrooms and cook for 2 minutes. Add the shrimp, scallops and pesto. Cook another 2 minutes or until the seafood is opaque.
• 4. Add flour, Alfredo sauce, the tablespoon of lemon juice, the parsley and onions. Stir to combine and simmer 2 minutes, stirring occasionally, until a little bit thickened.
• 5. Put the baked pastry shells on serving plates. Remove the tops and hollow out the insides. Fill the shells with the seafood mixture. Sprinkle additional finely chopped parsley over the top, optional. Serve.

SEAFOOD NEWBURG

Steps:

• Bake the pastry shells according to the package directions; set aside, and keep warm.
• Peel and devein shrimp, set aside.
• Melt 3 tbsp butter in a large Dutch oven over medium-high heat; add mushrooms, and saute, stirring constantly, until tender. Remove the mushrooms from the Dutch oven with a slotted spoon; set mushrooms aside.
• Melt the remaining 1/4 cup butter in the Dutch oven over low heat. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly.
• Gradually add the half and half; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Stir in salt, if desired. Add the pepper.
• Add the reserved shrimp, reserved mushrooms, scallops, peas, crabmeat and sherry. Stir gently. Cook, uncovered for 10 minutes or until the shrimp turns pink and the scallops are opaque.
• Stir in the cheese and pimento. Cook just until the cheese melts and the mixture is thoroughly heated, stirring frequently.
• Place the warm pastry shells on a serving platter. Spoon seafood mixture evenly into the shells, and sprinkle lightly with paprika. Serve immediately.

SHRIMP STUFFED PUFF PASTRIES

Steps:

• Bake puff pastry shells according to package directions.
• When done, cut out the top and scoop out the dough.
• Discard the dough, keep the top to the pastry.
• Cream all remaining ingredients together.
• Spoon filling into pastry shells and replace lids.
• Bake for 10 minutes at 350 degrees.

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.

PUFF PASTRY WITH MUSHROOMS AND SHRIMP IN WINE SAUCE

Steps:

• Heat oven to 450°; roll out puff pastry to a thickness of 1/8 inch, then cut into rounds with a 2 ½ inch scalloped-edge cookie cutter, and transfer to a baking sheet.
• With a 1 ½ inch cookie cutter, centered over the 2 ½ inch rounds, make incisions, about three-quarters through the dough.
• Bake on an upper rack until golden brown, about 8 minutes.
• Turn off the oven, and leave the pastries in the oven with the door slightly ajar for another 5 minutes, or until the pastries are thoroughly crisped.
• Remove the inner circle from each pastry, discard any pastry interior, and reserve the caps.
• Heat the oil in a skillet; add in the shallots; saute 1 minute.
• Stir in the shrimp, mushrooms, ham, parsley, and thyme; cook until the mushrooms are slightly softened.
• Add in the paprika, then the wine; cook until wine is evaporated.
• Mix in the cream, the grated cheese, nutmeg, worcestershire sauce, salt, and pepper; cook down, stirring, until the mixture has the consistency of a thick sauce.
• Heat the pastry shells briefly in the oven and fill with the shrimp mixture; top with the caps and serve.

PUFF PASTRY-WRAPPED JUMBO SHRIMP

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.

PUFFED PASTRY STUFFED WITH SHRIMP

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.