Indulge in these crispy pastry delights showcasing tender shrimp sautéed to perfection with garlic, adorned with grated Parmesan, and sprinkled with fresh herbs. This puff pastry rollup is a twist on the classic palmier and will surely become a sought-after appetizer at any gathering.
Brought to you by @mainely_flour
Servings: 12
Ingredients:
- 1 Sheet Frozen Puff Pastry, thawed
- 1/2lb Colossal Naked Shrimp, tails removed
- 4 Tablespoons Unsalted butter, softened and divided
- 3 Garlic Cloves, minced and divided
- 3/4 Teaspoon Paprika
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Ground Black Pepper
- 1/4 Cup Grated Parmesan Cheese
- Fresh Chives or Parsley, finely chopped
- 1 Egg + 1 Tablespoon Water
Instructions:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
- Finely chop shrimp after removing tails. Heat 2 tablespoons of butter in a skillet over medium heat. Sauté 1 minced garlic clove until fragrant, about 30 seconds. Add shrimp, paprika, salt, and pepper. Cook until shrimp are cooked through and opaque, about 2 minutes. Remove from heat and let cool slightly. If there are any large pieces of shrimp in the cooked mixture, chop them finely.
- Roll out puff pastry on a floured surface or parchment into a rectangle just enough to flatten any seams.
- In a small bowl, combine remaining 2 tbsp butter and 2 minced garlic cloves until spreadable. Apply a thin layer over the puff pastry. Sprinkle chopped shrimp, Parmesan, and fresh chives or parsley evenly.
- Roll the pastry from the long side towards the center. Roll the opposite side so the rolls meet in the middle. Press gently and wrap in plastic. Chill in the refrigerator for 15 minutes.
- Unwrap the chilled pastry and cut into 12 slices (about 1/4” each). Place on the prepared baking sheet, spaced apart. Beat the egg and water together in a small bowl. Brush the tops of each pastry.
- Bake until golden and puffed (15-20 minutes). Keep an eye on them, as baking times may vary.
- Let palmiers cool briefly on the baking sheet, then transfer to a wire rack. Serve warm.
