SHRIMP PUFFS
Provided by Carissa Seward
Time 25m
Yield 20 puffs
Number Of Ingredients 7
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.
SHRIMP WELLINGTON
Shrimp stuffed with crabmeat and spinach, wrapped in puff pastry and baked in the oven. A wonderful appetizer or great served with a well-cut steak.
Provided by nostatic
Categories Appetizers and Snacks Seafood Shrimp
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet
- Heat oil in a large skillet over medium heat. Add spinach; cook and stir until wilted, about 3 minutes. Season with salt and pepper. Drain off any excess liquid; set aside.
- Lay the sheet of puff pastry out on a clean surface, and cut into 4 squares. Prick lightly with fork.
- In a medium bowl; mix crabmeat, bechamel sauce, shallots, and tarragon until well blended.
- Cut prawns lengthwise and open them up to form a butterfly shape. Lay one shrimp in the middle of each pastry square with open side facing up. Stuff each shrimp with an equal amount of spinach and top with a heaping tablespoon of the crab mixture. Fold over pastry to make a triangle, and press the edges to seal. Place on the baking sheet, and brush with beaten egg.
- Bake in preheated oven until golden brown, 15 to 20 minutes. Serve warm.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 30 g, Cholesterol 128.8 mg, Fat 33.5 g, Fiber 1.6 g, Protein 20.1 g, SaturatedFat 8.2 g, Sodium 481.7 mg, Sugar 0.9 g
STUFFED FISH IN PUFF PASTRY
This recipe involves placing a seafood stuffing between fish fillets and encasing the package between sheets of puff pastry. This recipe is definitely a company dish although I occasionally make it just for the family. I like to present the whole fish to guests before cutting into serving pieces, you will have earned the compliments. You could also substitute your favorite deviled crab or crab cake recipe for the filling offered here.
Provided by Merwin L. Chambers
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h35m
Yield 8
Number Of Ingredients 14
Steps:
- To make the stuffing: Melt butter or margarine in a large saucepan over a medium-low heat. Saute onion, celery, and parsley until all of the vegetables are just tender. Mix in crabmeat, shrimp, and vermouth. Season with salt, pepper and hot pepper sauce; cook until shrimp is finished cooking (it will be pink). Mix in bread crumbs, a little at a time. When the mixture holds together well, stop adding bread crumbs. Taste and add more seasoning (salt, pepper, and hot pepper sauce) if necessary. Set this mixture aside to let it cool.
- Spray a baking sheet with non-stick cooking spray.
- Roll 1 sheet of puff pastry onto a flat surface. The puff pastry, once rolled should be about 1/3 to 1/4 inch thick and large enough for you to lay the fish on top of it and still have puff pastry on the sides. Lay one of the fish fillets on top of the puff pastry. Spread the stuffing mixture evenly over the fish fillet. Place the remaining fillet over the stuffing. Trim the pastry around the filets in roughly the shape of a fish. Save the trimmings.
- Roll second sheet of puff pastry out to about 1/3 to 1/4 inch thick. Drape second sheet over stuffed fillets, making sure that there is enough of the top sheet to tuck under the bottom sheet of puff pastry. Trim the top sheet of pastry about 1/2 inch larger than the bottom sheet. Brush underside of top pastry sheet with water and tuck under bottom sheet of puff pastry pressing lightly to totally encase the fish and stuffing package. Place the sealed packet on the prepared baking sheet, and let it cool for 10 to 15 minutes.
- While packet is chilling, roll out pastry scraps. From the scraps cut out fins, an eye and 'lips'. Attach cut-outs to chilled package with a little water. Use an inverted teaspoon to make indentations in puff pastry to resemble fish scales but do not puncture pastry. Chill entire package.
- While the package is chilling, preheat the oven to 425 degrees F (220 degrees C).
- Remove the fish from the refrigerator and brush the package with the egg yolks. Measure the thickness of the package at its thickest part. Bake for 15 minutes, then reduce the temperature to 350 degrees F (175 degrees C) and bake the fish for 10 extra minutes per inch of measured thickness. Test for doneness by inserting a thermometer into the package, when the temperature reaches 140 degrees F (70 degrees C) the fish is finished cooking.
Nutrition Facts : Calories 613 calories, Carbohydrate 36.5 g, Cholesterol 188.7 mg, Fat 32.8 g, Fiber 1.7 g, Protein 39.4 g, SaturatedFat 10.5 g, Sodium 490 mg, Sugar 2.7 g
SHRIMP PUFFS
Going to make a lunch at your house? Prepare these simple puffs stuffed with a delicious shrimp mixture. blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); });
Provided by Pedro Barbosa
Categories Appetizers, Recipes, Seafood
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Place the shrimps in a saucepan with water seasoned with salt, a branch of coriander and a peeled onion. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about five minutes. When the shrimps are cooked, drain them with a skimmer and let cool slightly (reserve the cooking water). Peel the shrimps and set aside.
- In a bowl, dissolve the corn starch in 100 ml (1/2 cup) of the shrimps cooking water and set aside.
- Put the olive oil, the chopped onion and the chopped garlic in a saucepan and saute over low heat until the onion starts to turn golden. Add the peeled shrimps together with the dissolved corn starch and season with pepper. Stir and simmer about five minutes over low heat until the sauce begins to thicken, stirring occasionally.
- Turn off the heat and sprinkle with chopped coriander.
- Preheat the oven to 180ºC (350ºF).
- Roll out the puff pastry over a table and place on top the previous mixture. Roll the dough over the filling, brush with slightly beaten egg yolk and sprinkle with thyme. Bake until the pastry starts to golden brown, about 15 minutes.
- Turn off the oven and serve.
Nutrition Facts : Shrimp puffs Nutrition facts Serves 4 Per Serving % DAILY VALUE Calories 780 Total Fat 52 g(80%) Saturated Fat 12 g(60%) Cholesterol 165 mg(55%) Sodium 560 mg(23%) Total Carbohydrate 55 g(18%) Protein 24 g
PUFF PASTRY-WRAPPED JUMBO SHRIMP
Want to impress your guests? Then whip up a batch of these delectable puff-pastry wrapped shrimp stuffed with a mix of cheese, bacon and parsley. They're superb!
Time 1h25m
Yield Serves: 18
Number Of Ingredients 5
Steps:
- Heat the oven to 400°F.
- 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.
- 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.
- Bake for 15 minutes or until the pastries are golden brown.
CRAB IN PUFF PASTRY
Prepare this elegant dish for the next special occasion. Flaky layers of puff pastry sandwich savory seafood and a creamy white wine sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Unfold pastry sheet; place on lightly floured surface. Roll into 10-inch square. Cut in half; place one half on top of the other. Roll to seal edges. Cut crosswise into 4 equal pieces. Place on ungreased cookie sheet. Bake about 20 minutes or until golden brown.
- Melt butter in 2-quart saucepan over low heat. Cook onions in butter, stirring occasionally, until tender. Stir in flour. Cook, stirring constantly, until mixture is bubbly; remove from heat.
- Gradually stir in milk and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients; heat through.
- Split each pastry horizontally with fork. Spoon crab mixture over bottom halves; top with remaining pastry halves. Garnish with additional parsley if desired.
Nutrition Facts : Calories 560, Carbohydrate 34 g, Cholesterol 175 mg, Fat 5 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 510 mg
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.
SHRIMP NAPOLEONS
Flaky and tender frozen puff pastry serves as the bread for these cold shrimp sandwiches. Bake the pastry and prepare the filling a day ahead, and assemble before guests arrive. -Mary Lou Wayman, Salt Lake City, Utah
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Line 2 baking sheets with parchment. Unfold 1 puff pastry sheet on a lightly floured surface. Cut sheet into 9 squares, about 3 in. Cut each square in half, forming 18 rectangles. , Place on 1 prepared baking sheet. Repeat with remaining puff pastry. Bake at 425° for 12-15 minutes or until puffed and golden brown. Remove to a wire rack to cool., In a small bowl, beat the cream cheese, onion, mustard and Worcestershire sauce until well blended. Stir in the shrimp, carrot and bacon. , To assemble, use a fork to split each pastry in half horizontally. Spread a rounded tablespoonful of cream cheese mixture over the bottom halves; replace tops. Refrigerate until serving.
Nutrition Facts : Calories 99 calories, Fat 6g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 98mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.
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
SHRIMP NEWBURG IN PUFF PASTRY SHELLS
Shrimp Newburg in Puff Pastry Shells is an easy, but elegant entrée for your next dinner party. It's equally elegant for your Mardi Gras feast. Succulent shrimp in a spicy cream sauce spooned on crispy puff pastry says it all!
Provided by Chula King
Categories Main Course
Time 40m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 713 kcal, Carbohydrate 40 g, Protein 15 g, Fat 54 g, SaturatedFat 21 g, Cholesterol 169 mg, Sodium 613 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SHRIMP STUFFED PUFF PASTRIES
These are really yummy to have for dinner - I like to have them with asparagus on the side. Courtesy of an ex-boyfriend.
Provided by Mooseybear
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 383.8, Fat 28, SaturatedFat 10.1, Cholesterol 79, Sodium 423.3, Carbohydrate 22.8, Fiber 0.7, Sugar 1.3, Protein 10.4
PUFFED PASTRY STUFFED WITH SHRIMP
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
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
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.
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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- Now, take your biscuit dough and divide each biscuit in half, so you will have 2 circles for each biscuit. Press your biscuit circles in a mini muffin pan that you have sprayed with non-stick cooking spray and using your fingers, press the dough into the bottom and up the sides of the pan to make a space for your shrimp filling.
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- 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.
- 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.
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