Shrimp Newburg in Puff Pastry Shells is an easy, but elegant entrée for your next dinner party. Succulent shrimp in a spicy cream sauce spooned on crispy puff pastry says it all!
Ingredients for Elegant Shrimp Newburg in Puff Pastry Shells:
I used the following ingredients: Frozen puff pastry sheets, unsalted butter, green onions, green pepper, fresh mushrooms, pimientos, dry sherry, all-purpose flour, heavy cream, dry mustard, ground nutmeg, cayenne pepper, salt, and boiled shrimp. I used crimini mushrooms, but you could also use white mushrooms.
Making the Puff Pastry Shells:
I started by lightly rolling a thawed sheet of puff pastry on a floured surface to smooth the folds. Then, cut the puff pastry in a shell shape using a scallop shell. Next, I placed the puff pastry shell on a silicon lined baking sheet. Finally, I used a sharp knife to score the top of the puff pastry several times to make a shell design. I repeated this with the rest of th puff pastry, and ended up with 8 shells total.
I popped the puff pastry into a preheated 400° F oven for about 20 minutes until the shells were nicely puffed and golden brown. Using a sharp knife, I cut the shells in half. The shells were perfectly hollow, making them ideal for the delicious shrimp newburg filling.
Making the Shrimp Newburg Filling:
While the puff pastry shells were baking, I made the shrimp newburg filling. First, I sautéed the chopped green onion and chopped green pepper in melted butter over medium heat for about 5 minutes until they started to soften. Then, I added the mushrooms, and continued cooking the vegetables for several more minutes. Next, I added chopped pimiento and sherry, and cooked the mixture for another minute or so.
I transferred the vegetable mixture to a bowl, and added more butter to the saucepan. After it had melted, I stirred in the flour, and cooked the roux for about a minute until it was smooth. Next, I added the heavy cream, and stirred the mixture over medium heat until it thickened and was bubbly. Then, I stirred in the vegetable mixture, along with the dry mustard, nutmeg, cayenne pepper, and salt.
Finally, I added the chopped shrimp, and cooked the shrimp newburg just until everything was well heated.
I spooned the shrimp newburg mixture over the bottom piece of the puff pastry shell, and topped it with the other half of the shell. I served this delicious shrimp newburg with mushroom risotto and a caesar salad. Yum!