Shrimp Puff Pastry Triangles Recipes

Steps:

• Slice puff pastry squares diagonally so you have two smaller triangles. Set aside. Take the cut up shrimp and place half into the bowl for the Indian stuffing and half in the bowl for the Greek stuffing. Combine all ingredients for each type of stuffing in their respective bowls and mix well with spoon or hands.
• Lay one diagonal pasty sheet on a wooden cutting board, spoon a small amount of either stuffing in the middle of the pastry sheet and then fold the sheet into a smaller triangle, pinching the edges to seal the shell. Take a fork and press the tines down on the finger-sealed edges to secure the hold.
• Place stuffed pastry sheets on a cooking-spray coated baking sheet, align so you can get as many triangles on it as possible.
• Mix one egg with a few drops of water, beat well. Brush egg mixture over the top of the prepared and stuffed pastry. Place in the oven, cook until pastry is puffed and golden, about 15-20 minute Check on the pastry often. Remove from oven, let cool at least 5 min and then serve with yogurt.

Steps:

• Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray.
• Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.
• In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. Place 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes, or until the puffs are golden and bubbling.
• From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.

Steps:

• Preheat oven to 500°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and shallots; sauté 5 minutes. Add cream, wine and broth. Boil until mixture is reduced to 1 cup, about 12 minutes. Mix in mustard and vinegar, then spinach. Season with salt and pepper. Cool.
• 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 pastry edges with water. Fold unfilled half of pastry over filling, forming rectangle. Press edges of pastry closed with tines of fork. Place pastry on large baking sheet. Repeat with remaining pastry, spinach mixture, shrimp and scallops.
• Bake pastries 5 minutes. Reduce heat to 375°F. Bake pastries until puffed and golden brown, about 15 minutes longer. Serve warm.

Steps:

• Heat 2 tbs. butter and the oil in a skillet,and saute shrimp 2 to 3 minutes,depending on size, until bright pink.
• Remove to a bowl and set aside.
• Add onions to pan and cook over low heat til limp.
• Add remaining butter and saute mushrooms til soft.
• Add sherry and peppers.
• Cook gently for 2 minutes.
• Stir in tomato paste, cream, chili powder,salt, and pepper.
• Add the shrimp and simmer gently 2-3 minutes.
• Spoon the mixture into the split pastry puff diamonds.
• Garnish each with a shrimp and a drift of parsley.

Steps:

• Heat oven to 375°F.
• Mix cream cheese and cocktail sauce in medium bowl until blended. Stir in shrimp.
• Unroll crescent roll dough; separate dough from each can into 8 triangles. Spoon shrimp mixture onto centers of dough triangles. Fold dough over filling to completely enclose filling; press edges together to seal. Place on baking sheet.
• Bake 12 to 15 min. or until golden brown.