There’s something truly special about a dish that combines delicate, buttery pastry with rich, creamy seafood. That’s exactly what you get with this Elegant Shrimp Newburg in Puff Pastry Shells—a luxurious yet surprisingly easy dish that will wow your guests and satisfy your cravings for something decadent. Trust me, this one’s a showstopper!
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Newburg sauce is a classic, velvety-smooth creation, featuring shrimp enveloped in a luscious, sherry-infused cream sauce. When served inside golden, flaky puff pastry shells, it transforms into a restaurant-worthy dish you can make right at home.
Why You’ll Love Elegant Shrimp Newburg in Puff Pastry Shells
This recipe isn’t just about the ingredients—it’s about creating an experience. Whether you’re impressing dinner guests, celebrating a special occasion, or simply treating yourself to an elevated meal, this dish fits the bill. Here’s why it’s a favorite:
Elegant Presentation
Puff pastry shells make this dish look fancy and impressive—perfect for special occasions or date nights at home.
Rich and Creamy
The velvety Newburg sauce, enriched with butter, cream, and a splash of sherry, coats the shrimp beautifully, creating a luxurious bite every time.
Easy Yet Impressive
Although it looks gourmet, this dish is surprisingly simple to make. You don’t need advanced culinary skills to pull it off!
Customizable
You can tweak the recipe by adding crab, lobster, or even scallops to create your own seafood masterpiece.
Crowd-Pleasing
A guaranteed hit with seafood lovers, this dish has a perfect balance of buttery, creamy, and savory flavors.
Ingredients in Elegant Shrimp Newburg
Here’s what makes this dish so irresistible:
Shrimp
The star of the dish! Juicy, tender shrimp bring a fresh, ocean-like flavor that pairs perfectly with the creamy sauce.
Puff Pastry Shells
Golden, flaky, and light, these shells provide the perfect vessel for holding the rich shrimp filling.
Butter
Adds richness and depth to the sauce, making it irresistibly smooth and velvety.
Heavy Cream
The key to that luscious, indulgent texture in the Newburg sauce.
Sherry
A classic ingredient in Newburg sauce, lending a slightly sweet and nutty depth of flavor.
Egg Yolks
Helps thicken the sauce, creating a silky and rich consistency.
Paprika
Adds warmth and a subtle smoky note to enhance the flavor.
Salt and Pepper
Essential for balancing and bringing out all the flavors in the dish.
Instructions
Let’s dive into the steps to create this elegant dish:
Prepare the Pastry Shells
Bake the puff pastry shells according to the package instructions until golden brown and crispy. Set aside.
Sauté the Shrimp
In a skillet over medium heat, melt butter and cook the shrimp until pink and opaque. Remove from the pan and set aside.
Make the Newburg Sauce
In the same skillet, add more butter and stir in the sherry, letting it cook for a minute to reduce slightly. Pour in the heavy cream and let it simmer until thickened.
Temper the Egg Yolks
In a separate bowl, whisk the egg yolks. Slowly add a few spoonfuls of the warm sauce to temper them, then whisk the mixture back into the pan. Stir continuously until the sauce is velvety and smooth.
Season and Finish
Add paprika, salt, and pepper, then return the shrimp to the pan, coating them evenly in the sauce.
Assemble and Serve
Spoon the shrimp mixture into the baked puff pastry shells. Serve warm and enjoy!
How to Serve Elegant Shrimp Newburg
- With a Side Salad: A crisp, fresh salad balances the richness of the dish.
- With Rice or Pasta: Serve the creamy shrimp over a bed of rice or pasta for a heartier meal.
- As an Appetizer: Make mini versions using smaller pastry shells for a crowd-pleasing starter.
- With White Wine: Pair with a chilled glass of Chardonnay or Sauvignon Blanc for the ultimate dining experience.
Additional Tips
- Prep Ahead: Bake the pastry shells and cook the shrimp in advance to save time.
- Spice It Up: Add a pinch of cayenne pepper for a bit of heat.
- Dietary Adjustments: Use dairy-free alternatives if needed.
- Storage Tips: Keep leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Gently warm the shrimp and sauce over low heat to prevent curdling.
FAQ Section
Can I use other seafood besides shrimp?
Absolutely! Lobster, crab, or scallops work beautifully in this recipe.
Can I make this dish ahead of time?
Yes! Prepare the sauce and shrimp in advance, then assemble just before serving.
How do I store leftovers?
Store in an airtight container in the fridge for up to 2 days.
Can I freeze Shrimp Newburg?
It’s best enjoyed fresh, but you can freeze the sauce separately and reheat gently.
What’s the best way to reheat this dish?
Reheat the sauce over low heat, stirring constantly to prevent separation.
Can I make this without sherry?
Yes! Substitute with white wine or a splash of lemon juice.
Is this dish gluten-free?
The puff pastry contains gluten, but you can serve the shrimp over rice or mashed potatoes instead.
Can I add vegetables?
Yes! Mushrooms, peas, or spinach would be delicious additions.
How can I make this dish spicier?
Add a pinch of cayenne or red pepper flakes for a little kick.
Can I use store-bought puff pastry?
Definitely! It saves time and works perfectly for this dish.
Final Thoughts
This Elegant Shrimp Newburg in Puff Pastry Shells is a luxurious yet simple dish that’s perfect for any occasion. Whether you’re hosting a dinner party or just treating yourself to something special, this creamy, savory delight will always impress. Give it a try, and let me know how you like it!
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Elegant Shrimp Newburg in Puff Pastry Shells
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Southern, American
Description
This Shrimp Newburg in Puff Pastry Shells is an elegant yet easy entrée, perfect for a dinner party or Mardi Gras feast. Succulent shrimp are coated in a creamy, spiced sherry sauce and served in crisp, golden puff pastry shells. A show-stopping dish with classic Southern charm!
Ingredients
- 1 (17.3 oz) package frozen puff pastry, thawed
- 4 tbsp unsalted butter, divided
- 1/4 cup chopped green onions (white and green parts)
- 1/4 cup chopped bell pepper
- 1 cup sliced Cremini mushrooms
- 2 oz jar chopped pimientos, drained (about 2 tbsp)
- 1/4 cup dry sherry
- 1 tbsp all-purpose flour
- 1 cup heavy cream
- 1/2 tsp dry mustard
- 1/4 tsp ground nutmeg
- Pinch of cayenne pepper
- 1/4 tsp salt
- 8 oz chopped boiled shrimp (about 2 cups)
Instructions
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Prepare the Puff Pastry:
- Preheat oven to 400°F.
- Cut puff pastry into 8 (4- to 5-inch) seashell shapes.
- Place on a parchment-lined baking sheet. Using a sharp knife, lightly score the top of each shell to create a shell pattern without cutting through.
- Bake for 20 minutes or until puffed and golden brown.
- Remove from oven and carefully slice each shell in half.
-
Make the Filling:
- In a saucepan over medium heat, melt 2 tbsp butter.
- Add green onions and bell pepper; sauté for 5 minutes until tender.
- Add mushrooms and cook for 2-3 more minutes. Stir in pimientos and dry sherry; cook for 1-2 minutes. Transfer to a bowl and set aside.
-
Prepare the Sauce:
- In the same saucepan, melt remaining 2 tbsp butter. Add flour and stir constantly for 1 minute until smooth.
- Slowly whisk in heavy cream, cooking over medium heat until thickened and bubbly.
- Stir in the cooked vegetable mixture, dry mustard, nutmeg, cayenne, and salt. Cook until heated through.
-
Add Shrimp & Serve:
- Stir in the chopped shrimp and cook just until heated. Adjust seasoning if needed.
- To serve, place the bottom half of a puff pastry shell on a plate, spoon shrimp Newburg mixture over it, then top with the other half of the shell.
Notes
- Sherry Substitute: If you don’t have dry sherry, use dry white wine or chicken broth.
- Puff Pastry Shape Alternative: If you don’t have a seashell cutter, simply cut pastry into circles or squares.
- Make Ahead: The filling can be made in advance and gently reheated before serving.
Nutrition
- Serving Size: 1 portion
- Calories: 713
- Sugar: 3g
- Sodium: 520mg
- Fat: 48g
- Saturated Fat: 26g
- Unsaturated Fat: 18g
- Trans Fat: 0 g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 170mg