Shrimp Newburg in Puff Pastry Shells
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!
Ingredients
- 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)
Instructions
- 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.
Tips/Notes
- 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.
Nutrition
Calories: 713kcalCarbohydrates: 40gProtein: 15gFat: 54gSaturated Fat: 21gCholesterol: 169mgSodium: 613mgPotassium: 205mgFiber: 1gSugar: 1gVitamin A: 1130IUVitamin C: 15.9mgCalcium: 94mgIron: 3.3mg
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