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. 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, reposted from May 27, 2017: 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!
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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!
- 17.3 ounce package frozen puff pastry, thawed
- 8 ounces chopped boiled shrimp (2 cups)
- 4 Tablespoons unsalted butter divided
- 1/4 cup chopped green onions white and green parts
- 1/4 cup chopped green pepper
- 1 cup sliced fresh mushrooms either Crimini or white mushrooms
- 2 ounce jar chopped pimientos, drained (about 2 Tablespoons)
- 1/4 cup dry sherry
- 1 Tablespoon all purpose flour
- 1 cup heavy cream
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground nutmeg
- Pinch of cayenne pepper
- 1/4 teaspoon salt
- Preheat oven to 400° F.
- Cut puff pastry into 8 (4 to 5 inch) seashell shapes. 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.*
- 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.
- *Note: 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.