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.
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.
PUFF PASTRY-WRAPPED SALMON
Provided by Marcela Valladolid
Categories main-dish
Time 1h10m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the salmon: Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick cooking spray.
- Heat the oil in a heavy saute pan over medium-high heat. Add the shallots and cook until translucent and fragrant, about 2 minutes. Add the mushrooms and cook until the liquid evaporates, about 3 minutes. Add the spinach and wilt for 4 minutes. Season the mixture with salt and pepper. Let cool.
- Dust a flat working surface with flour. Using a rolling pin, roll out the sheets of puff pastry into 1/4-inch thickness (each 12 by 12 inches). Put the pastry sheets side-by-side so they overlap slightly, by about 1/2 inch. Brush the overlapping strip with the beaten egg, stick both sheets together at the strip and seal with a fork. Transfer to the prepared baking sheet.
- Spoon the cooled mushroom-spinach mixture over one side of the puff pastry rectangle. To make an even rectangle out of the salmon fillet, you can cut the top portion off of the belly and add it to the tail part. Place the fillet over the mushroom-spinach mixture. Season the salmon heavily with salt and pepper. Fold the other side of the rectangle over the filling and seal by brushing the edge with egg wash and crimping as you would a pie crust (you can use a fork; I crimped like a pie crust with my fingers). Fold the remaining 2 open edges of pastry under the salmon fillet. Brush everything with the egg wash.
- Bake until the puff pastry is crisp and golden in color, 25 minutes. Let stand for about 8 minutes before slicing.
- For the dill sauce: Put the clam juice in a heavy saucepot and bring to a boil. Lower to a simmer and reduce to 1/2 cup. Add the Mexican crema and heavy cream and reduce to 1 cup. Add the flour and whisk while boiling until thickened. Add the dill and season with salt and pepper.
- Slice the salmon into 1 1/4 to 1 1/2-inch slices. Serve immediately with the dill sauce.
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.
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.
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 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
PESTO EGG PUFF PASTRY SQUARES
Ree's puff pastry squares are great for breakfast. Packed with eggs, cheese, spinach and ham, and with a delicious flavor punch from pesto, they can be prepared in advance and kept in the fridge to grab and go.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 50m
Yield 6 pies
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Heat the butter in a nonstick skillet over medium heat. Beat 6 of the eggs together in a bowl. When the butter has melted, add the beaten eggs, spinach and pesto, along with a pinch each of salt and pepper. Scramble the eggs until cooked through, about 2 minutes. Remove the skillet from the heat and fold in the fontina.
- Beat together the remaining egg and a splash of cold water in a small bowl to make an egg wash. Set aside.
- Lay out the two sheets of puff pastry and roll them into 9-by-10-inch rectangles. Cut each into six 3-by-5-inch rectangles. Divide the egg mixture among six of the puff pastry rectangles, leaving a 1-centimeter border around the edges. Fold the ham and place it on top of the eggs. Brush the borders with the egg wash and top each with another puff pastry rectangle. Using a fork, crimp the edges to seal. Transfer to a baking sheet. Brush the tops with the egg wash and sprinkle with the everything seasoning. Bake until golden, about 15 minutes.
- Serve hot or cold and enjoy.
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 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.
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-WRAPPED JUMBO SHRIMP
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.
- TIPS
- • Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips-the coolest part of your hands.
- • Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 teaspoon water, brush between layers, then pinch or press together.
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
CREAM SHRIMP IN PUFF PASTRY SHELLS
Make and share this Cream Shrimp in Puff Pastry Shells recipe from Food.com.
Provided by foodart
Categories < 30 Mins
Time 25m
Yield 18 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 316.2, Fat 21, SaturatedFat 6.3, Cholesterol 48.9, Sodium 264.4, Carbohydrate 24.1, Fiber 0.8, Sugar 0.4, Protein 7.6
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- 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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