Shrimp Newburg in Puff Pastry Shells is an easy, but elegant entrée for your next dinner party. It is equally elegant for your Mardi Gras feast. The prep time is only 10 minutes and can be done ahead of time. 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 for this incredible dish:
- Frozen puff pastry sheet: You can purchase frozen puff pastry sheets in the frozen food section of your grocery store.
- Bell pepper and green onions: Bell pepper and green onions provide a subtle flavor to this amazing dish.
- Cremini mushrooms: Cremini mushrooms are sometimes called Baby Bellas because they are immature portobello mushrooms. They are firmer than the more common white button mushrooms. If you can’t find Cremini mushrooms, you can use the white button mushrooms.
- Pimientos: Pimientos are a red, heart-shaped chili pepper with a sweet, mild taste. They add both color and flavor to the sauce of this delicious dish.
- Spices: Shrimp Newburg only contains three spices plus salt. Dry mustard adds a bit of tang and color to the sauce. Nutmeg, with its distinctive aroma adds a nutty and slightly sweet taste to the Shrimp Newburg sauce. Cayenne pepper enhances the spiciness of the sauce.
- Bechamel Sauce: Bechamel sauce is a classic French white sauce traditionally made with butter, flour and milk. In this dish, I use heavy cream in place of milk for a richer sauce.
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 (Photo 1).
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 (Photo 2).
I repeated this with the rest of the 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 bell 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 (Photo 3).
Next, I added chopped pimiento and sherry, and cooked the mixture for another minute or so (Photo 4).
I transferred the vegetable mixture to a bowl, and added more butter to the saucepan. After the butter had melted, I stirred in the flour. I 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 (Photo 5).
Then, I stirred in the vegetable mixture, along with the dry mustard, nutmeg, cayenne pepper, and salt (Photo 6).
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!
Chula’s Expert Tips
- Puff pastry is best thawed gradually in the refrigerator overnight. However, if you forget, you can thaw it on your counter for about 30 minutes.
- If you don’t have a scallop shell to use in cutting out the puff pastry shells, you can download and print out on card stock a shell picture. Just cut it out and use it as a template.
- I prefer to use Cremini mushrooms in this dish. However, you can also use white button mushrooms.
- I use either Dry Sack or Tio Pepe for the sherry in this recipe. However, you can use any good dry sherry. Do not, however, use a sweet sherry.
- You can use half-and-half in place of the heavy cream.
- I always use fresh shrimp. However, frozen shrimp will work fine in this recipe.
- Store any unused puff pastry shells in ziploc bag in refrigerator. Reheat at 350°F for 10 to 15 minutes or until heated through and crispy.
- Other Mardi Gras Shrimp Recipes
Other Delicious Shrimp Recipes
Shrimp is plentiful along the Gulf Coast making it perfect for Mardi Gras and other New Orleans themed recipes. These are some of my other favorite shrimp recipes:
- Creamy Cajun Shrimp and Boursin Grits: Succulent fresh shrimp are cooked to perfection in a creamy garlic and parmesan sauce. Ordinary grits are taken to new heights with the addition of not only Boursin cheese but also smoked Gouda cheese.
- Shrimp Étouffée: Spicy shrimp cooked in a delicious roux based sauce is classic New Orleans at its best.
- Easy Shrimp Scampi: This is a classic but simple dish to prepare, taking only 5 minutes to cook. Its extraordinary sauce of garlic, white wine and butter surrounds fresh succulent shrimp that is cooked to perfection.
- New Orleans Shrimp Po ‘Boy: Start with a fresh Po ‘Boy Roll, add fried shrimp and the “fixin’s”, and you have the perfect Shrimp Po ‘Boy.
- Spicy New Orleans Shrimp Creole: Traditionally served with rice, Spicy New Orleans Shrimp Creole consists of succulent shrimp cooked in a spicy mixture of diced tomatoes and the trinity of onion, celery and bell pepper.
- Pasta Jambalaya: Replace the rice with pasta in a traditional jambalaya to create an unforgettable meal!
- Spicy New Orleans Jambalaya: Laizzez les bons temps rouler with this delicious one-pot meal that’s perfect for
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Shrimp Newburg in Puff Pastry Shells
- 17.3 ounce package frozen puff pastry, thawed (See Tip 1)
- 4 Tablespoons unsalted butter, divided
- ¼ cup chopped green onions, white and green parts
- ¼ cup chopped bell pepper
- 1 cup sliced Cremini mushrooms (See Tip 2)
- 2 ounce jar chopped pimientos, drained (about 2 Tablespoons)
- ¼ cup dry sherry (See Tip 3)
- 1 Tablespoon all purpose flour
- 1 cup heavy cream (See Tip 4)
- ½ teaspoon dry mustard
- ¼ teaspoon ground nutmeg
- Pinch of cayenne pepper
- ¼ teaspoon salt
- 8 ounces chopped boiled shrimp, 2 cups (See Tip 5) (2 cups)
- 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.
Chula's Expert Tips
- Either thaw the puff pastry in the refrigerator overnight or at room temperature for about 30 minutes. Do not allow to become too warm.
- I prefer to use Cremini mushrooms in this dish. However, you can also use the white button mushrooms.
- I prefer to use either Dry Sack or Tio Pepe in this dish. However, any good dry sherry will work. Do not, however, use a sweet sherry.
- You can use half-and-half in place of the heavy cream.
- I always use fresh shrimp. However, you can also use frozen shrimp in this dish.
- If you don't have a scallop shell to use in cutting out the puff pastry shells, you can download and print out on card stock a shell picture. Just cut it out and use it as a template.
- Store any unused puff pastry shells in ziploc bag in refrigerator. Reheat at 350° F for 10 to 15 minutes or until heated through and crispy.
This was reposted from May 27, 2017. It’s the same great recipe with updated photos and text. I hope you enjoy it!
Graeme Bethune . Halifax Nova Scotia says
I really like the exquisite completeness of your directions as well as the explanatory notes.
Chula King says
Looks great! Very well written recipe, and a very good idea cutting the scallop shell shaped pastry. Beautiful! Can’t wait to make this. Thanks!
Chula King says
Hope you like it Sharon!