Shrimp in Puff Pastry and Rosemary: the Crunchy Appetizer that Disappears in a Flash
The Shrimp in puff pastry and rosemary are the ideal solution when you want to impress your guests without spending the whole day in the kitchen. This appetizer combines the elegance of seafood with the goodness of puff pastry, creating an irresistible finger food. The aromatic note of fresh rosemary slightly penetrates the shrimp fibers during cooking, giving a Mediterranean scent that perfectly matches the savoriness of the sea. It is a “smart” recipe because it requires very few ingredients: ready-made puff pastry, fresh prawns, and some aroma.
The preparation is almost a game: just wrap the crustacean and bake. In a few minutes, the kitchen will be filled with an inviting aroma, and you will see your shrimp swell and turn golden, becoming small masterpieces ready to be served. Perfect for Christmas Eve dinner or Christmas lunch, they are eaten strictly with hands, creating a convivial and relaxed atmosphere from the first bite, ensuring immediate success with minimal effort.
Secrets for perfect browning and unbeatable crispiness.
To get shrimp in puff pastry and rosemary that are truly worthy of a restaurant, the secret lies in managing moisture and temperature. Before wrapping the shrimp in the pastry, make sure to dry them perfectly with paper towels; if they remain too wet, the pastry will become soggy at the base instead of staying crispy. Another essential trick is brushing: using a beaten egg with a drop of milk will ensure that amber and shiny color that makes the dish visually splendid.
Don’t forget to preheat the oven to a high temperature, at least 392°F: the thermal shock will allow the puff pastry to “explode” and flake properly, creating those light layers everyone loves. You can also enrich the surface with sesame or poppy seeds to add an extra level of texture. Remember that leaving the shrimp’s tail outside the crust is not only for aesthetics but also serves as a practical natural handle for your guests during the appetizer.
Below other delicious appetizers:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, Christmas
- Energy 123.59 (Kcal)
- Carbohydrates 9.40 (g) of which sugars 0.45 (g)
- Proteins 3.36 (g)
- Fat 8.14 (g) of which saturated 1.25 (g)of which unsaturated 6.44 (g)
- Fibers 0.48 (g)
- Sodium 165.58 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12 prawns (fresh or frozen or large shrimp)
- 8 oz puff pastry (rectangular)
- 1 egg (for brushing)
- 3 sprigs rosemary
- to taste sesame seeds
- to taste salt
- to taste pepper
Tools
- Wheel Tescoma 420154 Pizza Cutter Linea Presto, Stainless Steel, ⌀ 2.7 inches
Steps for shrimp in puff pastry and rosemary
Cleaning the Shrimp: Wash the prawns under running water. Remove the head and shell (carapace), but keep the tail intact (it will be easier to handle with hands). Use a toothpick or small knife to extract the black string on the back. Pat them dry thoroughly with paper towels.
Preparing the Pastry: Roll out the puff pastry and, using a pizza cutter or sharp knife, cut it into strips about 0.4 inches wide or slightly less.
Aromatization: Lightly season the shrimp with a pinch of salt and pepper. If you want a more intense flavor, place a small rosemary needle along the shrimp body.
Wrapping: Take a strip of pastry and wrap it spirally around the shrimp, starting from the head and going towards the tail. Slightly overlap the pastry with each turn so that the shrimp is well “packed.” Leave only the fin of the tail exposed.
Finishing: Place the shrimp on a baking sheet lined with parchment paper. Beat the egg with a teaspoon of water and generously brush the surface of the pastry. Dust with sesame seeds and add a few rosemary needles on top.
Cooking: Bake in a preheated static oven at 392°F for about 12-15 minutes. They will be ready when the pastry is well puffed and golden.
Extra Tip: Serve them hot or warm to maintain maximum crunchiness. If you prepare them in advance, heat them for one minute in a hot oven (not in the microwave, otherwise the pastry becomes chewy).
Tips, Notes, Variations, for shrimp in puff pastry and rosemary
The Right Shrimp: Use large-sized prawns or shrimp. If using frozen ones, thaw them well and pat dry with care.
Spicy Variation: Before wrapping them, you can marinate the shrimp for 10 minutes with lime juice and a pinch of sweet paprika.
Rosemary: Insert a small rosemary needle between the shrimp and the pastry for a more intense aroma.
FAQ (Frequently Asked Questions)
Can I prepare them in advance and bake them later?
Yes, you can wrap the shrimp in the pastry and keep them in the refrigerator on a tray covered with film for 2-3 hours. However, I recommend brushing them with egg just before baking to prevent the pastry from getting too moist.
What can I use instead of rosemary?
If you don’t like rosemary, dill is a great alternative for fish. Even a sage leaf or some grated lemon zest inside the pastry will give a fresh and original touch.
