We all have moments when we randomly google ingredients to find inspiration to cook something new. For instance, “shrimp puff pastry” might be a common one when looking for appetizers.
That’s why we have here a perfect quick and yummy appetizer if you happen to have home shrimp and puff pastry. We make this appetizer pretty often because we just love it!
The ingredients for this appetizer are few, with some extra options you might want to add, and they are easy to find:
- Shrimp (we buy and recommend large raw shrimp or prawns)
- Puff pastry (if frozen, read carefully the instructions on how to thaw it)
- Extra virgin olive oil
- Pepper (you will need these four ingredients to create a seasoning sauce for the shrimp)
- Egg yolk / Milk to spread before baking (mostly just used to make the pastries golden brown)
- Sesame seeds to top them
We personally believe that this appetizer does not need any additional flavor but, in case you want to add flavors, we recommend:
- Herb-flavored cheese
- Plain cheese + herbs
The cheese will add softness to the dish and melt nicely with the shrimp, but adding it is entirely up to you.
How to make a puff-pastry wrapped shrimp
Making this delicious appetizer is easy and quick, as said, and it comes handy when you have little time to prepare a lunch or dinner, above all when having guests over.
We usually buy frozen puff pastry, so it needs to thaw for around 60-90 minutes before baking. If you buy a non-frozen one, the process will be even faster.
Whether you buy raw or pre-cooked shrimp (that we do not recommend), you won’t need to pre-cook it. Buying frozen raw shrimp is also a great option and the only thing you need to do before is to thaw them at room temperature, which might take some hours.
Mix oil, lemon, salt, and pepper in a bowl. Add the shrimp into the bowl and let it marinate for 5-10 minutes.
Cut the puff pastry into stripes – around 2cm thick. Start rolling the puff pastry around the shrimp. If the shrimp has a tail, leave it out of the pastry.
In case you want to add cheese, spread a small amount on the shrimp before rolling. Pay attention not to add an extensive amount so that it won’t leak out of the roll.
Once done, spread it with egg yolk or milk and cook it for 20 minutes at 200°.
These shrimp wrapped in puff pastry are a great starter. We made them for New year’s along with other two other scrumptious appetizers:
- Savory profiteroles with tuna and cream cheese (also very quick to make, you can change the filling at your convenience)
- Smoked salmon carpaccio with fennel and orange juice (delicate appetizer, very quick to make)
The combination of these three appetizers will be highly appreciated by your guests or family and friends.
Can I prepare the puff pastry-wrapped shrimp in advance?
Yes, you can make and store them in the fridge before cooking. If you want, you can also freeze them, and thaw them before cooking.
Can I store them in the fridge after cooking?
Yes, you can store them for a couple of days in the fridge.
Puff pastry-wrapped shrimp
- 15 shrimp
- 300 g puff pastry dough
- extra virgin olive oil
- ½ lemon
- Prepare the ingredients. Make sure the shrimp are peeled and thawed, if using frozen ones.
- Preheat oven to 200˚C.
- Mix some olive oil, lemon, salt, and pepper in a bowl and mix in the shrimp
- If not already flat, roll out the puff pastry dough into a thin rectangle.
- Cut the dough into 15 stripes of about 2cm thick.
- Wrap each shrimp into one stripe of dough. Cover everything except the tail if they have one.
- Place all of the wrapped shrimp into a baking tray lined with baking paper. Brush with egg yolk or milk and sprinkle some sesame seeds on them.
- Bake in the oven for 200 minutes.
- Remember to let the shrimp season into the juice
- Add spread cheese if you like
Nutritional information shall not be used for medical reasons.