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Chef Ava

Garlic Parmesan Shrimp Puff Pastry Cups

These elegant garlic Parmesan shrimp puff pastry cups feature flaky buttery pastry filled with a creamy blend of shrimp, cream cheese, mozzarella, Parmesan, garlic, and fresh herbs. Finished with a whole shrimp on top and baked until golden and bubbly, they're the perfect appetizer for holidays, dinner parties, and special occasions.
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Prep Time 20 minutes
Cook Time 27 minutes
Resting Time 5 minutes
Total Time 47 minutes
Servings: 12 pastry cups
Course: Appetizer
Cuisine: American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 2 sheets frozen puff pastry, thawed but still cold
  • 1 lb medium raw shrimp, peeled, deveined, tails removed
  • 4 oz cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 tsp water
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 1 tbsp fresh parsley, chopped, plus extra for garnish
  • 1/2 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • cooking spray or softened butter, for greasing the pan

Equipment

  • 12-cup muffin pan
  • large skillet
  • large mixing bowl
  • Rolling Pin
  • pastry brush

Method
 

  1. Preheat oven to 400°F. Lightly grease a 12-cup muffin pan with cooking spray or softened butter.
  2. Roll each puff pastry sheet into a 10x12-inch rectangle and cut each sheet into 6 equal squares.
  3. Press one pastry square into each muffin cup and prick the bottom with a fork.
  4. Bake for 7–8 minutes until lightly golden. Remove from the oven and press down the center of each cup with the back of a spoon to create a well.
  5. Pat the shrimp dry. Reserve 12 whole shrimp for topping and chop the remaining shrimp.
  6. Melt the butter in a skillet over medium heat. Add the garlic and cook for about 20 seconds, then add the chopped shrimp and cook for 1–2 minutes until just pink. Cool for 5 minutes.
  7. Mix the cream cheese, mozzarella, Parmesan, lemon zest, lemon juice, paprika, salt, black pepper, and parsley until smooth.
  8. Fold the cooled chopped shrimp into the cheese mixture.
  9. Fill each pastry cup generously with the shrimp mixture and place one reserved whole shrimp on top.
  10. Whisk together the egg and water, then brush the exposed pastry edges with the egg wash.
  11. Bake for 12–15 minutes until the pastry is deeply golden and the filling is hot and bubbly.
  12. Allow to rest for 5 minutes, then garnish with additional parsley and Parmesan before serving.

Notes

Keep the puff pastry cold until ready to use for maximum rise. Pat the shrimp completely dry before cooking to avoid a watery filling. Always par-bake the pastry cups before filling, and allow the sautéed shrimp to cool before mixing with the cheeses. Let the finished cups rest for 5 minutes before removing from the muffin pan.