Crostini and Chianti Seafood in Puff Pastry

These Delicious Sesame Shrimp Puffs Are Perfect for Oscar Night Brit + Co

Step 2. Roll out 1 pastry sheet on lightly floured surface to 12-inch square. Place 1/8 of spinach mixture on bottom half of 1 square. Top spinach mixture with 2 shrimp and 2 scallop halves. Brush.

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Place on silicon or parchment lined baking sheet. Using a sharp knife, score top of each shell several times by cutting to, but not through, the bottom of the pastry to form the shell design. Bake in preheated 400°F oven for 20 minutes, or until puffed and golden brown. Remove from oven.

Crostini and Chianti Seafood in Puff Pastry

Set them aside on a warm plate in the oven. Add the shrimp and sauté 2-3 min, turning them once. Add the chopped leeks and sauté 2-3 min with stirring. Add the clams, garlic, salt, and pepper. Deglaze with the Pernod. Let reduce for a few minutes, then add the clam liquid and reduce a couple more minutes.

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Prepare the white Béchamelsauce: over medium-low heat, melt the butter then add the flour and stir to make a paste. Increase the heat a little, then gradually stir in the milk until the sauce thickens. Season sauce with salt and pepper to taste. 5. Add the white sauce to the fish/potato mixture and stir.

Easy and Delicious Shrimp Puff Pastry Recipe Sustain My Cooking Habit

Increase the heat to medium and add the clam juice or seafood stock. Bring to a simmer for about 3 minutes. Preheat the oven to 375 degrees. Slowly add the heavy cream and milk. Add about ¼ cup of each at a time. Once soup is simmering, stir in the cherry tomatoes, salt, pepper, paprika, shrimp, scallops, and crab.

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Add flour and stir to coat vegetables well, stirring for 1 minute. Add wine, and stir until wine has evaporated and mixture creates a slurry, about 15 seconds. Add fish stock and 3 tablespoons cream, stirring until mixture thickens into a creamy sauce, about 5 minutes. Season with salt and pepper, then gently fold in seafood, green peas and.

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Brush the pastry with a beaten egg. Place the dishes on a baking sheet as the filling may bubble over in the oven. Bake small coquette dishes for 28 - 30 minutes, a pie for 35 - 40 minutes or until crust is puffed, golden and crisp. 5. Fill the baking dishes. 6. Top with puff pastry, brush with egg and bake.

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Once the soup is boiling, lower the heat to medium, and simmer 10 minutes. Ladle out about one cup of potatoes, along with another cup of broth. Add to a blender, and blend until creamy. Return to pot. Add celery back to the pot. Add the clams and herring to the pot, and turn heat to low.

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Using a 1 ½-inch round cookie cutter or biscuit cutter, cut out the middle of one of the pastry circles, saving the outer ring to stack ontop of the solid circle. Brush the solid circle with the beaten egg. Place the ring ontop of the solid circle, lining up the edges. Brush the ring with egg wash.

Creamy Seafood Pie in Puff Pastry G'day Soufflé

Deselect All. 1/4 pound unsalted butter. 1 1/2 cups chopped yellow onion (1 large) 1 cup chopped fennel. 1/2 cup all-purpose flour. 3 cups fish stock or clam juice

Easy and Delicious Shrimp Puff Pastry Recipe Sustain My Cooking Habit

Spoon approximately 1 1⁄2 cups seafood mixture into each bowl. On a lightly floured surface, unfold pastry sheet; cut into 6 rectangles. Roll each rectangle into a 5 1⁄2-inch square. Place pastry squares over bowls; cut 2 (1-inch) slits in each square. Bake until pastry is puffed and golden, approximately 15 minutes.

Creamy Seafood Pie in Puff Pastry G'day Soufflé

Pour in the seafood pot pie sauce & gently transfer the par-baked puff pastry over top. Bake the seafood pot pie: Place the assembled pot pie on a baking sheet & transfer to the 375 degree F oven. Bake 20 minutes, until the filling is bubbling & the pastry is golden brown. Remove from the oven & rest for 5 minutes.

Crostini and Chianti Seafood in Puff Pastry

Bring the sauce to a simmer and cook for 5-6 minutes until very thick. Remove the pan from the heat then add in the fish chunks, lemon juice, herbs and seasonings. Use the top of one of your ramekin to cut out 4 disks from the pastry sheet. Spoon the fish mixture into the 4 ramekins and top each with a pastry disk.

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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.

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Chill uncovered, for at least 1 hour, and up to overnight. Step 5. Before baking, heat oven to 425 degrees. In a small bowl, whisk together egg with 1 teaspoon water. On a lightly floured surface, unroll pastry dough. Roll it ⅛-inch thick. Use a fish cutter or paring knife to cut out a fish from the center of dough.