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1
Preheat oven to 400 degrees F. Line a baking sheet with parchment or waxed paper.
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2
Thaw the pastry at room temperature for 20 to 30 minutes before gently unfolding.
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3
With a sharp knife, divide the pastry in half.
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4
Cut each pastry half into 4 equal triangles.
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5
With the tip of a sharp knife, make a 1/4-inch score on all edges of the triangles, being careful not to cut all the way through.
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6
Put them on the prepared baking sheet and brush the tops lightly with the beaten egg.
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7
Bake until golden brown, 8 to 10 minutes.
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8
Set aside to cool while preparing the shrimp.
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9
Season rock shrimp with Creole seasoning.
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10
In a large skillet over high heat, saute rock shrimp in olive oil for 2 to 3 minutes, until most of the liquid released by the shrimp has evaporated.
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11
Add green onions, Worcestershire and hot pepper sauce and cook for 1 minute.
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12
Add the cream, bring to a boil and reduce heat to a simmer.
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13
Cook until reduced by half and sauce covers the back of a spoon, about 4 to 6 minutes.
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14
Add butter and whisk thoroughly to combine, about 1 minute.
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15
Season with salt and pepper.
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16
With the tip of a knife, carefully remove the top of each pastry.
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17
Divide shrimp and sauce between pastries, cover with reserved tops and serve.
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18
Combine all ingredients thoroughly.
