Cream Shrimp In Puff Pastry Shells – a delicious recipe with unsalted butter, flour, heavy cream, shrimp, thyme, fresh chives. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
In a large skillet add in butter and melted over a medium heat add in the flour and using a wire whisk blending to form a roux add in heavy cream to form a sauce and simmer for 5 minutes. Add in the shrimps, thyme, chives and salt and pepper to taste. Simmer over a low heat for 5 minutes and remove from the stove top and set aside to cool for an hour.
2
Heat the oven to 350u00b0F Beat egg and the water in a small bowl with a fork. Brush the pastry shells with the egg mixture. Place onto a cookie sheet and into the oven.
3
Bake for 15 minutes or until golden brown. Remove from oven and place onto a rack to cool and spit the top third off and remove some of the center and fill with the cream shrimp's mixture and top off with the top layer.
444
kcal
Calories
14
g
Fat
39
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1/4 cup unsalted butter, 1/2 cup flour, heavy cream, 1 lb medium shrimp, 41 to 50 peel and deveined, and more.
Yes, Cream Shrimp In Puff Pastry Shells falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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