
Shrimp Puff Pastry Triangles
Total Time
Prep: 30 min. Bake: 20 min.
Yield
4 servings
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
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.
Nutrition Facts
1 triangle: 616 calories, 37g fat (15g saturated fat), 208mg cholesterol, 586mg sodium, 43g carbohydrate (2g sugars, 5g fiber), 26g protein.
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
Recipe Creator
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