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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 (10 oz) pkg frozen puff pastry shells (6 shells)
1 tsp olive oil
6 fresh mushrooms, sliced
3 tsp butter, divided
1/4 cup finely chopped onion
18 medium shrimp, peeled and deveined, sliced in half lengthwise
1 1/2 tsp minced garlic, divided
12 medium shrimp, peeled and deveined, with tails left on (for garnish)
1 1/2 cups heavy whipping cream or milk
1 1/2 tbsp flour
3 tbsp plus 1/4 cup chicken broth
1/2 cup white wine
2 tbsp diced sun-dried tomatoes
1/4 tsp salt
1/8 tsp pepper
Dash cayenne pepper (optional)
1/4 cup chopped fresh parsley, divided
Bake puff pastry according to pkg directions. Set aside pastry shells to cool.
Meanwhile, in a skillet over medium-high heat, add oil. Saute mushrooms until lightly browned, about 5 minutes. Reduce heat to medium and melt 1 tsp butter. Add onion and saute until softened, about 4 minutes. Remove mushroom mixture and set aside in a small bowl.
In the same skillet over medium-high heat, melt 1 tsp butter. Add split shrimp and 1 tsp garlic. Saute until just no longer translucent, about 1 to 2 minutes. Remove shrimp and add to mushroom mixture.
In the same skillet over medium-high heat, melt 1 tsp butter. Add remaining 1/2 tsp garlic and shrimp with tails and saute until no longer translucent, about 2 to 3 minutes. Remove from pan and set aside.
In a saucepan over medium heat, add whipping cream and bring to a simmer. In a small bowl, whisk flour and 3 tbsp chicken broth until creamy. Gradually add flour mixture to cream, whisking constantly. Add remaining 1/4 cup chicken broth, wine, sun-dried tomatoes, salt, pepper and cayenne pepper, stirring occasionally, until mixture thickens. Add reserved mushroom and shrimp mixture and 1 tbsp parsley, stirring to blend. Remove from heat.
Place puff pastry shells in the middle of 6 small plates. Spoon shrimp and sauce into shells until overflowing and place pastry shell tops at an angle on top of shrimp mixture. Arrange 2 shrimp with tails on each plate and garnish the plate rims with remaining parsley. Serves 6
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SHRIMP IN PUFF PASTRY WITH MUSHROOM GARLIC CREAM SAUCE
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 (10 oz) pkg frozen puff pastry shells (6 shells)
1 tsp olive oil
6 fresh mushrooms, sliced
3 tsp butter, divided
1/4 cup finely chopped onion
18 medium shrimp, peeled and deveined, sliced in half lengthwise
1 1/2 tsp minced garlic, divided
12 medium shrimp, peeled and deveined, with tails left on (for garnish)
1 1/2 cups heavy whipping cream or milk
1 1/2 tbsp flour
3 tbsp plus 1/4 cup chicken broth
1/2 cup white wine
2 tbsp diced sun-dried tomatoes
1/4 tsp salt
1/8 tsp pepper
Dash cayenne pepper (optional)
1/4 cup chopped fresh parsley, divided
Bake puff pastry according to pkg directions. Set aside pastry shells to cool.
Meanwhile, in a skillet over medium-high heat, add oil. Saute mushrooms until lightly browned, about 5 minutes. Reduce heat to medium and melt 1 tsp butter. Add onion and saute until softened, about 4 minutes. Remove mushroom mixture and set aside in a small bowl.
In the same skillet over medium-high heat, melt 1 tsp butter. Add split shrimp and 1 tsp garlic. Saute until just no longer translucent, about 1 to 2 minutes. Remove shrimp and add to mushroom mixture.
In the same skillet over medium-high heat, melt 1 tsp butter. Add remaining 1/2 tsp garlic and shrimp with tails and saute until no longer translucent, about 2 to 3 minutes. Remove from pan and set aside.
In a saucepan over medium heat, add whipping cream and bring to a simmer. In a small bowl, whisk flour and 3 tbsp chicken broth until creamy. Gradually add flour mixture to cream, whisking constantly. Add remaining 1/4 cup chicken broth, wine, sun-dried tomatoes, salt, pepper and cayenne pepper, stirring occasionally, until mixture thickens. Add reserved mushroom and shrimp mixture and 1 tbsp parsley, stirring to blend. Remove from heat.
Place puff pastry shells in the middle of 6 small plates. Spoon shrimp and sauce into shells until overflowing and place pastry shell tops at an angle on top of shrimp mixture. Arrange 2 shrimp with tails on each plate and garnish the plate rims with remaining parsley. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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