Shrimp Puff Recipe

Prepare shrimp

Pat shrimp dry with paper towels, then chop into roughly 1/4-inch pieces so the filling will be uniform and bite-sized.

Sauté aromatics

Melt 1 tablespoon unsalted butter in a medium skillet over medium heat. Add the minced onion and celery and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Cook shrimp

Add the chopped shrimp to the skillet and cook, stirring, until just opaque and mostly cooked through, about 2 minutes. Remove the shrimp mixture to a bowl and set aside.

Make a quick roux

Lower the heat to medium-low and return the skillet to the heat. Add the tablespoon of flour to the pan (if pan is dry add a teaspoon more butter). Stir into the remaining butter and cook 30–45 seconds to remove the raw flour taste.

Create creamy filling

Gradually whisk in 1/2 cup whole milk, scraping up any browned bits, and cook until the sauce thickens slightly and coats the back of a spoon, about 2–3 minutes. Stir in the Dijon mustard, lemon juice, chopped parsley, salt, black pepper, and optional hot sauce. Return the cooked shrimp and any accumulated juices to the pan and fold gently to combine. Taste and adjust seasoning. Remove from heat and cool to room temperature (10–15 minutes); the filling should be thick but spreadable.

Prepare pastry

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, unfold each thawed puff pastry sheet and, if needed, roll lightly to even thickness. Cut each sheet into 4 equal squares (you should have 8 total squares).

Assemble puffs

Beat the egg with 1 teaspoon cold water to make an egg wash. Place 1 to 1 1/2 tablespoons of the cooled shrimp filling in the center of 4 pastry squares (these will be the bottoms). Brush the edges of each bottom square lightly with egg wash. Place the remaining 4 squares on top, pressing the edges gently to seal. Use the tines of a fork to crimp the edges for a tight seal, and use a paring knife to cut a small steam vent in the center of each puff. Brush the tops with egg wash and, if desired, sprinkle a tiny pinch of coarse sea salt.

Bake

Transfer assembled puffs to the prepared baking sheet, spacing them at least 1 inch apart. Bake in the preheated oven for 18–22 minutes, rotating the tray halfway, until the pastries are puffed and golden brown.

Finish and serve

Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack for 2–3 minutes. Serve warm. Optionally garnish with extra chopped parsley and a lemon wedge on the side.