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Author Notes: I'm a seafood lover and when you combine seafood and puff pastry, it just gets much better than that. Oh, yes it does; just add a nice cream sauce! This recipe is one that I have worked to perfect each time I make it. I think I've got it pretty close now. The measurements are set for a first course for 4 dinner guests. - nonchefnick
- 1 puff pastry sheet, thawed
- 1/2 pound bay shrimp or rock shrimp
- 1/2 pound baby scallops
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 tablespoon flour
- 2 tablespoons butter
- 2 cups fat free half and half or 3.8% milk
- 1 tablespoon tomato paste
- 1/2 teaspoon paprika (sweet Spanish if possible)
- 1/3 cup sherry wine
- 2 tablespoons olive oil
- 1 cup grated hard cheese (Swiss, gruyere, or Parmesan)
- 2 tablespoons parsley, finely chopped
- salt and pepper to taste
- Let's start out by preheating the oven to 425 degrees.
- Take your puff pastry sheet and lay it out on a cutting board. If you have a pastry mould or cookie cutter, cut out 4 rounds about 3 inches in diameter. Put them on a non stick cookie sheet (use parchment paper), with a small brush, brush an egg wash very lightly so the pastry will come out a shiny golden brown.
- Bake for about 20 minutes or until the pastry has puffed up really nicely. Please don't overbake!
- While the pastry is baking, get your other ingredients together and do your prep work. When pastry shells are done, remove them from the oven and let them cool.
- Now take a sauce pan and on medium heat, add the olive oil and butter. Heat until butter has completely melted.
- Now add your shallots and garlic and cook for about 3 minutes until shallots are nicely translucent. Continuing on medium heat, sprinkle the flour over the shallots and garlic and stir well for about a minute.
- Add the sherry wine while stiring.
- Slowly start adding the milk while constantly stirring.
- Stir and continue to cook, lowering the heat to medium low. Allow the milk to come to a slow faint boil. Stir and cook for another 5 minutes. If the sauce gets too thick, add another half cup of milk.
- After 5 minutes, add the tomato paste and blend into the sauce. Your sauce should now start turning a nice pink salmon color. You may now sprinkle about 1/3 of the cheese a little at a time and while stirring, allow it to melt into the sauce. Continue to cook for about 2 more minutes and then add the paprika, salt, and pepper. Mix well and then add your seafood and parsley. Taste for flavor. Stirring constantly, continue to cook for another 3 minutes. When finished, turn heat off.
- Your pastry shells should now have cooled nicely. Take a sharp knife and cut each shell in half horizontally. If you want to, you may flatten down the inside of the bottom half so that it makes a nice cavity.
- Set the bottom half in the center of each plate and pour a nice ladle of the seafood and sauce, sprinkle a bit of cheese and then cover that with the top half of the pastry shell. You may if you wish, add a bit more sauce over that or around the side. As a finishing touch, sprinkle a little more cheese over the pastry and around the edges of the plate. Serve hot and enjoy!
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