Creamy Seafood In Puff Pastry Recipe (2024)

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• 30 minutes to make
• Serves 12

A sinfully rich creamy seafood sauce makes a pretty presentation in a puff pastry shell. It's great for a brunch, lunch, or light dinner.

• creamy
• rich
• brunch
• lunch
• seafood
• shellfish
• pastry
• stovetop

Ingredients

• 2 packages(6 each) of frozen pastry shells(not the mini ones) shopping list
• 1/2lb raw small shrimp, shelled and deveined shopping list
• 1/2lb other seafood(ie lobster, crab, crawfish, scallops, etc--raw if possible, otherwise, note instructions later about when to add cooked seafood) shopping list
• 8oz fresh mushrooms, sliced shopping list
• 2 large green onions or scallions, sliced shopping list
• 2-3 cloves garlic, minced shopping list
• 10T butter shopping list
• 1/2 cup flour shopping list
• 2 cups 1/2 and 1/2 shopping list
• 1/4 cup white wine or chicken stock shopping list
• juice from 1 small, or 1/2 large, lemon shopping list
• 2T fresh dill, chopped shopping list
• 2t hot sauce(chipotle Tabasco, if you have it) shopping list
• salt and pepper shopping list

How to make it

• Bake pastries per package instructions.
• In medium sauce pan, melt 5T butter and add garlic, onion, mushrooms and RAW seafoods.
• Cook until seafood is just done.(add any COOKED seafood at this point just to heat)
• Remove from pan and set aside.
• In same pan, melt remaining butter then immediately add flour and stir. It will become thick and bubbly.
• Add stock, half and half, lemon juice, and hot pepper sauce and cook over low heat until sauce becomes thick.(5-7 minutes)
• Add dill and salt and pepper,and mix to combine.
• Add seafood/mushroom mixture back to pan and cook on low until heated through.
• Remove tops from pastry shells and fill each with seafood mixture and add squirt of lemon juice over each, if desired.
• ***Note: for the serving in the picture, I used shrimp and crawfish...which is nearly always what I use...I LOVE the crawfish in this :)***