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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.