Puff Pastry With Mushrooms And Shrimp In Wine Sauce Recipes

PUFF PASTRY WITH MUSHROOMS AND SHRIMP IN WINE SAUCE

Steps:

• Heat oven to 450°; roll out puff pastry to a thickness of 1/8 inch, then cut into rounds with a 2 ½ inch scalloped-edge cookie cutter, and transfer to a baking sheet.
• With a 1 ½ inch cookie cutter, centered over the 2 ½ inch rounds, make incisions, about three-quarters through the dough.
• Bake on an upper rack until golden brown, about 8 minutes.
• Turn off the oven, and leave the pastries in the oven with the door slightly ajar for another 5 minutes, or until the pastries are thoroughly crisped.
• Remove the inner circle from each pastry, discard any pastry interior, and reserve the caps.
• Heat the oil in a skillet; add in the shallots; saute 1 minute.
• Stir in the shrimp, mushrooms, ham, parsley, and thyme; cook until the mushrooms are slightly softened.
• Add in the paprika, then the wine; cook until wine is evaporated.
• Mix in the cream, the grated cheese, nutmeg, worcestershire sauce, salt, and pepper; cook down, stirring, until the mixture has the consistency of a thick sauce.
• Heat the pastry shells briefly in the oven and fill with the shrimp mixture; top with the caps and serve.

SHRIMP NEWBURG IN PUFF PASTRY SHELLS

Steps:

• 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.

SEAFOOD SUPREME IN PUFF PASTRY SHELLS

Steps:

• Cook scallops in boiling salted water for 7-10 minutes and drain.
• Melt butter in large sauce pan.
• Add flour, salt and red pepper.
• Blend well.
• Add cream and milk stirring well and cook until thickened.
• Add paprika and worcestershire sauce.
• Blend well, cover and cook 10 minutes over medium heat.
• Add scallops(cut in smaller pieces if large) and shrimp, cook 15 minutes.
• Add crab and cook 10 minutes longer.
• Add Sherry, to taste; try 2 tablespoons to begin with.
• It makes a lot of sauce - so says the recipe.

CRAB & SHRIMP IN PUFF PASTRY

Steps:

• Melt butter, add onion and red pepper and saute until just softened.
• Add flour and stir to incorporate the flour with the butter/onion mixture. Slowly add the cream, stirring constantly until all cream has been added. Cook until thick and smooth. Add crabmeat, raw shrimp, mushrooms and sherry to the sauce and cook until shrimp are pink through.
• Stir in the grated cheeses. Let simmer until reduced and thickened a little more.
• Line a deep dish pie plate (or any other type of ovenproof dish) with the pastry (keep the parchment paper and put that down first so the pastry won't burn to the bottom).
• Add the crab/shrimp mixture. Put another sheet of pastry (no parchment) on the top, pinch edges together. Cut vent holes in the top and brush with a little melted butter. Sprinkle with more cheese if you wish.
• Bake at 350 for about 30 minutes or until the pastry is puffed and golden.