Test Kitchen: Shrimp - Part 3

Here is the final installment of my shrimp test kitchen dishes.  This one has several separate components, but it is SO worth it.

To see the other dishes, click here (Shrimp Mousse on Homemade Potato Chips) and here (Shrimp Curry Bruschetta).

(Same disclaimer: These are all still in pretty rough form and I need to make them again so I can write actual measurements and recipes, but I wanted to share to see what everyone thought.)

Shrimp, Roasted Figs, and Pears in Puff Pastry with Balsamic Reduction

shrimp
garlic
butter
salt and pepper
white wine
cream
mascarpone

Sauté garlic in butter, then add shrimp and wine. When shrimp are done, remove from pan. Add cream to pan sauce and let reduce. Remove from heat. Add pan sauce to a scoop of mascarpone cheese and stir to combine. Return shrimp to sauce and toss.

figs
thyme
rosemary
olive oil
salt and pepper

Cut figs in half and toss with all remaining ingredients. Roast in a 400 degree oven for about 15 minutes. Let cool and cut in half again.

balsamic vinegar

sugar

Stir together in a small pot and let reduce over medium hear until syrupy. Set aside.

pear, sliced

walnuts

puff pastry 

egg wash

When ready to assemble, roll out one puff pastry sheet to make it a couple inches bigger on all sides. Cut it in quarters.

Place some shrimp, figs, and pear in the middle of each square. Fold edges up, leaving the middle open, like a crostata. Brush pastry with egg wash and top with chopped walnuts.

Bake at 400 degrees for about 20 minutes, until pastry is golden brown. 

When ready to serve, drizzle with balsamic reduction.

This is hands-down my favorite of the three test kitchen dishes. The puff pastry is light and airy. The shrimp, figs and pears combine beautifully to make the most wonderful bite. I can’t say enough about it…I just loved it. 

For next time, I would cut the shrimp and figs up smaller for easier eating and more even distribution. (Don’t cut the pears too small…they’ll disintegrate in the oven.) Another option is to make the puff pastry much squares smaller for more of a finger food appetizer. 

I’m happy when a test kitchen results in one new recipe, but I am thrilled with three! I will definitely be making all of these dishes again…