Tangy Shrimp Scampi over Puff Pastry

Decided to take what is usually an appetizer and make it the main course. We used to get this shrimp appetizer in a restaurant in York, PA which has long since closed. It was one of our favorites and I honestly can’t remember what all might have been in the dish so am just winging it tonight.

This one will cook fast so it’s best to get all the ingredients prepared before you start cooking.

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Tangy Shrimp Scampi over Puff Pastry

Ingredients

• ½ sheet puff pastry cut into two 5" squares
• 1 egg beaten
• 2 tbsp olive oil
• 3 tbsp butter
• 4 green onions divide white and green sections, and chop (keeping separate)
• 4 cloves garlic finely chopped
• 1 lb shrimp peeled, devained, tail on
• 1 tsp red pepper flakes
• 1 tsp paprika
• sea salt & black pepper to taste
• 1 cup cherry tomatoes sliced in half
• 1 lemon juiced or 3 Tbsp lemon juice
• ½ cup dry white wine
• ½ cup chicken broth
• 1½ tsp dijon mustard
• 3 Tbsp fresh parsley chopped
• 1 tbsp water
• 1 tbsp flour
• fresh parsley chopped (for garnish)

Instructions

• Preheat oven to 400°F.
• Prepare a flat sheet pan with parchment paper.
• Place the 5" pastry squares onto parchment paper,
• Brush top of dough with beaten egg.
• Bake the pastry in the oven for 15-16 minutes or until golden brown.
• While dough bakes, prepare shrimp and sauce. Put olive oil and butter in a heavy pan over medium heat until butter is melted.
• Add "white" green onion and garlic to pan. Sautee until fragrant, about 1-2 minutes.
• Add shrimp in a single layer in pan and sprinkle with paprika, red pepper flakes and salt and pepper. Cook 2-3 minutes per side.
• Use tongs to remove just the shrimp from the pan. Reserve sauce/drippings for the next step.
• Add cut tomatoes to pan. Sautee for 2-3 minutes until they begin to burst. Add "green" onions, white wine, chicken broth, fresh squeezed lemon and dijon mustard to the pan. Cook until mixture reduces by ½.
• Mix water and flour in a small bowl until smooth. Add to pan, combine.
• Once it starts to thicken, add the shrimp back into pan. Cook for 2 more minutes to coat and reheat shrimp. Be careful to not overcook shrimp.
• Plate by positioning the puff pastry and topping with shrimp and sauce. Garnish with chopped parsley and lemon wedge.

So Dennis loved it and said it did remind him of the restaurant. He said that we could also serve this over rice. What would I change? It was a little tangy, the lemon really came through so you need to taste as you go. Dennis and I thought a little more garlic is also an option.