@s2021346zcz: Creamy Garlic Shrimp and Spinach Puff Pastry Strudel Ingredients 1. Frozen Puff Pastry – 2 sheets, thawed 2. Raw Shrimp – 1 lb, peeled and deveined 3. Fresh Spinach – 3 cups, chopped 4. Red Bell Pepper – 1 medium, finely diced 5. Cream Cheese – 4 oz, softened 6. Heavy Cream – 1/2 cup 7. Mozzarella Cheese – 1 cup, shredded 8. Parmesan Cheese – 1/2 cup, grated 9. Unsalted Butter – 3 tbsp 10. Olive Oil – 1 tbsp 11. Garlic – 4 cloves, minced 12. Yellow Onion – 1/2 medium, finely diced 13. All-Purpose Flour – 1 tbsp 14. Paprika – 1 tsp 15. Italian Seasoning – 1 tsp 16. Salt – 3/4 tsp, divided 17. Black Pepper – 1/2 tsp 18. Lemon Juice – 1 tbsp 19. Fresh Parsley – 2 tbsp, chopped 20. Egg – 1 large, beaten 21. Water – 1 tbsp 22. Sesame Seeds – 1 tsp, optional Recipe 1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper and allow the thawed puff pastry to remain cool but flexible until ready to use. 2. Pat the shrimp completely dry with paper towels. Season with paprika, half of the salt, and half of the black pepper, tossing gently to coat each piece. 3. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for approximately 1–2 minutes per side until pink and nearly cooked through. Transfer to a plate; they will finish cooking in the pastry. 4. Reduce the heat to medium and add the remaining 2 tablespoons of butter. Stir in the diced onion and red bell pepper, cooking for 3–4 minutes until softened. 5. Add the minced garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and stir continuously for about 1 minute to remove the raw flour taste. 6. Slowly pour in the heavy cream while stirring. Add the cream cheese, Italian seasoning, remaining salt, and black pepper. Whisk until the cream cheese melts and the sauce becomes smooth and creamy. 7. Add the chopped spinach and cook for 2–3 minutes until wilted. Stir in the lemon juice, mozzarella, Parmesan, and chopped parsley until the cheeses melt and the filling becomes thick. 8. Return the shrimp to the skillet and fold them into the creamy spinach mixture. Remove from the heat and allow the filling to cool for 10–15 minutes so it does not soften the pastry excessively. 9. Unfold one puff pastry sheet onto the prepared baking sheet. If needed, gently roll it into a rectangle approximately 10 by 12 inches. Keep the second sheet ready for the top. 10. Spoon the cooled shrimp filling down the center of the pastry, leaving a border of approximately 1 1/2 inches around the edges. Spread the filling evenly without overfilling, which can cause the pastry to split. 11. Place the second pastry sheet over the filling. Press the edges together firmly, then fold and crimp them to seal. Alternatively, cut the top sheet into strips and weave them over the filling for a decorative finish. 12. Whisk the beaten egg with 1 tablespoon of water. Brush the egg wash evenly over the pastry surface and sprinkle with sesame seeds if desired. Cut 3–4 small vents in the top if using a solid pastry cover. 13. Bake for 25–35 minutes, rotating the tray if necessary, until the pastry is deeply golden, crisp, and puffed. The shrimp filling should be piping hot, and the shrimp should reach an internal temperature of 145°F (63°C). 14. Remove the strudel from the oven and rest for 10 minutes before slicing with a sharp serrated knife. Garnish with additional fresh parsley and serve warm with a crisp green salad or roasted vegetables. Follow for more delicious homemade recipes and amazing food ideas!

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Friday 16 October 2026 13:20:54 GMT