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Shrimp Puff Pastry Triangles

Name: Shrimp Puff Pastry Triangles
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings.
Cuisine: North America, Midwest
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, room temperature, beaten; Lemon wedges, optional

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Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 20 min.

Makes

4 servings

Updated: Sep. 02, 2022

Shrimp de Jonghe was invented in Chicago. It is usually baked and served in a casserole dish, but my version is handheld. In these shrimp puff pastry triangles, the shrimp filling is perfect with the crunchy pastry dough. —Arlene Erlbach, Morton Grove, Illinois

Shrimp Puff Pastry Triangles Recipe photo by Taste of Home

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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, room temperature, beaten
Lemon wedges, optional

Directions

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 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 cup cream cheese over squares to within 1/2 in. of edges. Using a slotted spoon, place about 1/2 cup shrimp mixture on 1 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.

Shrimp Puff Pastry Triangles Tips

Can you use cooked shrimp when making shrimp puff pastry triangles?

For this recipe, we suggest using uncooked shrimp in order to keep them tender as they bake inside the pastry. Cooked shrimp may risk becoming tough and overcooked as the pastries bake, so we don’t recommend it.

How do you serve shrimp puff pastry triangles?

These shrimp puff pastries can be handheld or served with a knife and fork—the choice is completely yours! There is no need for an accompanying sauce, as the filling is nice and creamy. If you wish to make these appetizer-size, you can cut the triangles in half, or when assembling, cut into 8 squares instead of 4.

Can you make shrimp puff pastry triangles ahead of time?

Yes! You can assemble these pastries and keep them refrigerated, unbaked, up to 1 day in advance. They can also be assembled and frozen for up to 1 month. Just hold off on brushing with egg white and sprinkling with crumbs until they’re ready to bake, and allow about 10 extra minutes of baking time if you’re taking them straight from the freezer to the oven. Can’t get enough shrimp? Try more of our easy shrimp recipes. Or, if your favorite part of this recipe was the puff pastry, we’ve got plenty of other puff pastry recipes for you to try too!

—Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1 triangle: 616 calories, 37g fat (15g saturated fat), 208mg cholesterol, 586mg sodium, 43g carbohydrate (2g sugars, 5g fiber), 26g protein.