Best 5 Puff Pastry Wrapped Jumbo Shrimp Recipes

Are you looking for a delicious and impressive dish to serve at your next party or gathering? Look no further than puff pastry wrapped jumbo shrimp! This elegant and flavorful appetizer or main course is sure to wow your guests. With only a few simple ingredients, you can create a dish that is both visually appealing and bursting with flavor. The combination of flaky puff pastry, succulent shrimp, and aromatic herbs will tantalize your taste buds and leave you craving more. So gather your ingredients and get ready to embark on a culinary journey that will elevate your cooking skills and delight your palate.

Let's cook with our recipes!

PUFF PASTRY-WRAPPED JUMBO SHRIMP

Puff Pastry-Wrapped Jumbo Shrimp image

Want to impress your guests? Then whip up a batch of these delectable puff-pastry wrapped shrimp stuffed with a mix of cheese, bacon and parsley. They're superb!

Time 1h25m

Yield Serves: 18

Number Of Ingredients 5

Ingredients

1 package (5.2 ounces) spreadable garlic & herb cheese, softened
1 tablespoon finely chopped fresh parsley
2 slices bacon, cooked and crumbled
18 fresh jumbo shrimp(about 1 pound), peeled with tail left on, deveined and butterflied
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed

Steps:

Heat the oven to 400°F.
Stir the cheese, parsley and bacon in a medium bowl. Spoon about 2 teaspoons cheese mixture down the center of each shrimp. Fold the sides of the shrimp over the filling.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 18 (1/2-inch wide) strips. Starting at the top, wind 1 pastry strip around 1 shrimp, slightly overlapping the pastry and ending just before the tail. Repeat with the remaining pastry strips and shrimp. Place the pastries onto a baking sheet.
Bake for 15 minutes or until the pastries are golden brown.

PUFF PASTRY-WRAPPED JUMBO SHRIMP

Puff Pastry-Wrapped Jumbo Shrimp image

Yield Serves 18

Number Of Ingredients 5

Ingredients

1 pkg. (5.2 ounces) garlic & herb spreadable cheese, softened
1 tbsp. finely chopped fresh parsley
2 slices bacon, cooked and crumbled
18 fresh jumbo shrimp (about 1 pound), peeled with tail left on, deveined and butterflied
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

Steps:

1. Heat the oven to 400°F
2. Stir the cheese, parsley and bacon in a medium bowl. Spoon about 2 teaspoons cheese mixture down the center of each shrimp. Fold the sides of the shrimp over the filling.
3. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 18 (1/2-inch wide) strips. Starting at the top, wind 1 pastry strip around 1 shrimp, slightly overlapping the pastry and ending just before the tail. Repeat with the remaining pastry strips and shrimp. Place the pastries onto a baking sheet.
4.Bake for 15 minutes or until the pastries are golden brown.

PUFF PASTRY-WRAPPED JUMBO SHRIMP

Puff Pastry-Wrapped Jumbo Shrimp image

Categories Side Bake Shrimp Pastry

Yield Serves 18

Number Of Ingredients 5

Ingredients

1 package (5.2 ounces) garlic & herb spreadable cheese, softened
1 tablespoon finely chopped fresh parsley
2 slices bacon, cooked and crumbled
18 fresh jumbo shrimp (about 1 pound), peeled with tail left on, deveined and butterflied
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

Steps:

Heat the oven to 400°F.
Stir the cheese, parsley and bacon in a medium bowl. Spoon about 2 teaspoons cheese mixture down the center of each shrimp. Fold the sides of the shrimp over the filling.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 18 (1/2-inch wide) strips. Starting at the top, wind 1 pastry strip around 1 shrimp, slightly overlapping the pastry and ending just before the tail. Repeat with the remaining pastry strips and shrimp. Place the pastries onto a baking sheet.
Bake for 15 minutes or until the pastries are golden brown.
TIPS
• Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips-the coolest part of your hands.
• Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 teaspoon water, brush between layers, then pinch or press together.

SHRIMP PUFF PASTRY TRIANGLES

Shrimp Puff Pastry Triangles image

Shrimp de Jonghe is a dish invented in Chicago. It is usually baked and served in a casserole dish, but my shrimp puff pastry version is hand-held. The shrimp filling is perfect with crunchy pastry dough. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

5 tablespoons butter, divided
1/2 cup panko bread crumbs
1 teaspoon garlic powder, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined, tails removed
2/3 cup spreadable garlic and herb cream cheese, divided
1/2 cup sherry or chicken broth
1/4 cup minced fresh parsley
1/2 teaspoon dried tarragon
1/8 teaspoon ground nutmeg
1 sheet frozen puff pastry, thawed
1 large egg, beaten, room temperature
Lemon wedges, optional

Steps:

Preheat oven to 400°. In a large skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs and 1/4 teaspoon garlic powder. Cook and stir until toasted, 3-4 minutes. Transfer to a small bowl; wipe pan clean., In the same skillet, melt remaining 3 tablespoons butter over medium heat. Add shrimp and remaining 3/4 teaspoon garlic powder; cook and stir until shrimp turn pink, 6-8 minutes. Reduce heat to low; stir in 1/3 cup cream cheese, sherry, parsley, tarragon and nutmeg until combined. Remove from the heat., On a lightly floured surface, unfold puff pastry. Roll into a 12-in. square. Cut into four 6-in. squares. Spread remaining 1/3 cream cheese over squares to within 1/2 in. of edges. Using a slotted spoon, place about 1/2 cup shrimp mixture on one side of each square. Fold dough over filling. Press edges with a fork to seal. Brush beaten egg over tops. Prick tops with a fork. Sprinkle with reserved crumb mixture, pressing lightly to adhere. Place on a parchment-lined baking sheet. Bake until golden brown, 20-25 minutes. If desired, serve with lemon wedges.

Nutrition Facts : Calories 616 calories, Fat 37g fat (15g saturated fat), Cholesterol 208mg cholesterol, Sodium 586mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 5g fiber), Protein 26g protein.

SHRIMP IN PUFF PASTRY

Shrimp in Puff Pastry image

If you have all the ingredients cut up and ready to go, the filling for this pretty party dish is as easy to put together as a quick stir-fry. From the Caribean Cookbook by Jinx and Jefferson Morgan.

Provided by kellychris

Categories Caribbean

Time 40m

Yield 1 pan, 6 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup butter
1 tablespoon vegetable oil
2 lbs large shrimp, peeled and deveined with tails on
2 onions, chopped
2 cups sliced mushrooms
1/2 cup sherry wine
2 bell peppers, chopped
2 tablespoons tomato paste
3 cups heavy cream
1 teaspoon chili powder
salt and pepper, to taste
commercial puff pastry sheet, cut into 4-inch diamond shapes, baked according to package directions, and split in half
6 shrimp, cooked, shelled, and deveined, with tails on
minced parsley

Steps:

Heat 2 tbs. butter and the oil in a skillet,and saute shrimp 2 to 3 minutes,depending on size, until bright pink.
Remove to a bowl and set aside.
Add onions to pan and cook over low heat til limp.
Add remaining butter and saute mushrooms til soft.
Add sherry and peppers.
Cook gently for 2 minutes.
Stir in tomato paste, cream, chili powder,salt, and pepper.
Add the shrimp and simmer gently 2-3 minutes.
Spoon the mixture into the split pastry puff diamonds.
Garnish each with a shrimp and a drift of parsley.

Nutrition Facts : Calories 782.5, Fat 57, SaturatedFat 33.1, Cholesterol 422.9, Sodium 388, Carbohydrate 15, Fiber 1.8, Sugar 4.5, Protein 36.3

Certainly! Here's a long summary, tips, and conclusion based on the article "Puff Pastry-Wrapped Jumbo Shrimp" with h3 usage, no notes, and "" removal: ### Summary The recipe showcases a delectable dish of jumbo shrimp enveloped in crispy puff pastry, creating a delightful combination of flavors and textures. The shrimp are seasoned with a zesty mixture of herbs and spices, then coated in a savory breading before being nestled in flaky puff pastry. The dish is elegantly presented, making it perfect for special gatherings or a memorable meal. ### Step-by-Step Guide - Clean and season jumbo shrimp: Devein the shrimp and pat dry. Season with salt, cayenne, paprika, dry mustard, and black and white peppers. - Coat shrimp in breading: Prepare a mixture of panko bread crumbs, grated Parmesan cheese, and finely minced parsley. Coat the seasoned shrimp in the breading mixture, allowing it to adhere evenly. - Wrap shrimp in puff pastry: Unfold puff pastry sheet and cut into 6 equal squares. Place a coated shrimp in the center of each square and fold the pastry around it, sealing the sides to form a parcel. - Glaze and bake: Brush the puff pastry parcels with egg wash and sprinkle with paprika or chili powder. Bake in a preheated 400°F (205°C) for 15-20 minutes, or until the pastry is golden brown and the shrimp is fully opaque and pink. ### Serving Suggestions - Serve the puff pastry-wrapped jumbo shrimp as an appetizer or main course, paired with a variety of dipping sauces such as marinara, cocktail, or tartar. - Accompany with a side of roasted or mashed sweet or baked herbed asparagus for a complete meal. ### Key Ingredients and Their Significance - Jumbo shrimp: The star ingredient, providing a succulent and firm texture. - Seasonings: A harmonious combination of herbs and spices, infusing the shrimp with a vibrant and savory taste. - Breadcrumbs: Adds a delightful crunch and golden-crisp texture to the shrimp. - Puff pastry: Creates a flaky and buttery casing, enveloping the shrimp in a delightful pastry shell. - Egg wash: Gives the pastry a glossy and golden-hued finish. ### Cooking Techniques and How They Contribute to the Dish - Coating the shrimp in breading before wrapping in puff pastry ensures an even distribution of flavors and prevents the shrimp from drying out during the cooking process. - Baking at a high temperature (400°F) for a relatively short time (15-20 minutes) allows the shrimp to cook quickly while preserving its tenderness. ### Nutritional Value This recipe is a protein-rich dish, with a considerable amount of healthy fats from the shrimp and butter in the puff pastry. The breading adds carbohydrates and crunch, while the herbs and spices provide various vitamins and antioxidants. ### Practical Advice and Common Mistakes to Watch Out For - To ensure even cooking, use jumbo shrimp that are approximately the same size. - Be careful not to overfill the puff pastry parcels, as this can prevent them from cooking evenly. - Keep an eye on the puff pastry during the last few minutes of cooking to prevent over-baking. - For a gluten-free version, use gluten-free puff pastry or create a homemade gluten-free puff pastry alternative. ### Disclaimer The recipe is best enjoyed freshly made. However, the prepared and unbaked puff pastry parcels can be stored in the freezer for up to 2 months. When ready to serve, thaw the parcels and bake according to the recipe instructions. ### Final Thoughts Puff Pastry-Wrapped Jumbo Shrimp is an effortless yet sophisticated dish that offers an enticing combination of flavors and textures. Its versatility allows it to be served as an appetizer or main course, making it an excellent choice for entertaining or indulging in a special meal. The vibrant seasonings and the crispy puff pastry casing enveloping the succulent shrimp create a culinary experience that will leave a memorable impact on your taste buds.