Shrimp Salad in Puff Pastry Shells

When we went for the menu tasting at our wedding venue, hands down, their shrimp salad was our favorite selection.  A couple of weeks later, I tried to find a recipe with similar ingredients.  I ended up modifying one from Barefoot Contessa, below.  It came pretty close to being as good as the sample at the venue.

Serves 3 as entree/main course (2 shells each)
Could also be good appetizer or side dish and served with crackers, pita bread, etc.

Shrimp Mix:

  • 1.5 pound shelled, deveined shrimp
  • 1/2 tsp kosher salt
  • 1 tsp pepper
  • 2 Tbsp olive oil

Mix together; toss to coat shrimp.  Roast shrimp @ 400 degrees for 6-8 minutes until just done (pink & firm).  Toaster oven worked well.  Cool slightly and chop.


  • 1/4 to 1/3 cup good mayonnaise
  • 1/2 tsp Dijon mustard
  • 1/2 Tbsp white wine (or white wine vinegar)
  • 1 tsp ground pepper (omit)
  • 1/4 to 1/2 tsp Old Bay
  • 2-3 Tbsp minced fresh dill (or slightly more if making ahead and refrigerating)
  • 1/2 cup scallions (white & greens), chopped
  • 1 tsp lemon zest

Whisk together all except scallions.  Taste and adjust seasonings.  Add scallions and shrimp.

Nice serving suggestion: Bake 6 puff pastry shells according to directions (save “caps” for each shell and put on top once filled).  Cool slightly and fill with shrimp mixture; this recipe fills 6 puff pastries just about perfectly.

{Note: first time we made this, I used 1 tsp salt in shrimp toss and 3/4 tsp kosher salt in salad part.  However, it turned out too salty for our tastes.  The above directions and ingredients is how I will make it next time – eliminating the salt in the salad and reducing the shrimp toss salt by half … we can always add table salt if too bland.  Also – way too much pepper in original recipe, so eliminate additional 1 tsp in the salad recipe; add additional pepper to taste after its all put together.}

{Another note: also consider including celery next time – 1/2 to 1 cup minced celery}

Source: Barefoot Contessa, with significant modifications (the original called for way too much mayo!)


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