Creamy Shrimp Baked In Puff Pastry Shells

25m
Prep Time
8-10m
Cook Time
33m
Ready In

Recipe: #17358

February 14, 2015



"Puff Pastry shells filled with a mixture of shrimp and corn in a lemony creamy sauce. Can use lobster meat in place of shrimp, reduce the amount of shrimp to 8 ounces and add 4 ounces diced, cooked lobster meat with the corn."

Original is 6 servings

Nutritional

  • Serving Size: 1 (256.8 g)
  • Calories 482.8
  • Total Fat - 30.8 g
  • Saturated Fat - 12 g
  • Cholesterol - 106.5 mg
  • Sodium - 872 mg
  • Total Carbohydrate - 38.5 g
  • Dietary Fiber - 3.2 g
  • Sugars - 0.5 g
  • Protein - 14.7 g
  • Calcium - 57.7 mg
  • Iron - 1.9 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Bake the pastry shells according to the package directions.

Step 2

Heat the butter in a 10-inch skillet over medium heat. Add the shallots and garlic and cook for 3 minutes. Add the flour and cook and stir for 2 minutes. Gradually stir in the stock. Cook and stir until the mixture boils and thickens.

Step 3

Add the shrimp and corn to the skillet. Reduce the heat to low. Stir in the cream, lemon juice and hot sauce and cook until the shrimp are cooked through. Season to taste with salt and pepper.

Step 4

Spoon the shrimp mixture into the pastry shells. Sprinkle with Parmesan cheese.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • For best results, use fresh shrimp and corn.
  • If desired, lobster meat can be used in place of shrimp.

  • Replace the shrimp with diced, cooked chicken. The benefit of this substitution is that it is a less expensive alternative to shrimp, while still providing a good source of protein.
  • Replace the chicken broth with vegetable broth. The benefit of this substitution is that it makes the dish vegetarian-friendly, while still providing a flavorful base for the sauce.

Seafood Medley Replace the shrimp with 8 ounces of diced, cooked lobster meat and 8 ounces of diced, cooked scallops. Reduce the amount of corn to 1 cup and add 1/2 cup diced celery and 1/4 cup diced red bell pepper. Omit the hot sauce. Increase the lemon juice to 2 tablespoons.



Roasted Asparagus: Roasted asparagus is a delicious and easy side dish that pairs perfectly with this creamy shrimp dish. Roasted asparagus is lightly seasoned with olive oil, salt, and pepper and cooked in the oven until it's lightly browned and tender. The bright flavor of the asparagus will provide a nice contrast to the creamy shrimp dish.


Crispy Baked Potatoes: Crispy baked potatoes are a great side dish to serve with this creamy shrimp dish. The potatoes are cut into cubes, tossed in olive oil, and baked until golden and crispy. The potatoes are a great way to add a crunchy texture to this dish and their earthy flavor will complement the creamy shrimp perfectly.




FAQ

Q: How long do I need to bake the pastry shells?

A: The baking time for the pastry shells will depend on the package directions. Generally, the shells need to be baked for about 15 minutes at 375°F.



Q: What is the best way to fill the pastry shells?

A: The best way to fill the pastry shells is to first pre-bake them for about 10 minutes, then fill them with your desired filling and bake for an additional 5-10 minutes.

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Fun facts:

The French have been making puff pastry for centuries. Marie-Antoine Carême, a famous French chef from the 1800s, is credited with popularizing puff pastry.

The combination of shrimp and corn is a classic French dish called ‘Soufflé de Crevettes’. It was famously served at the coronation of King George VI in 1937.