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!
If you liked the recipe for Elegant Shrimp Newburg in Puff Pastry Shells, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, enter your email address in the Subscribe box. Thank you so much for visiting Pudge Factor. I hope you’ll come back!
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.
Leave a Reply