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Spicy Shrimp Cups

Store bought puff pastry is incredibly versatile and rewarding to work with and yields really impressive results, we are huge fans. Why not make life easier when you can, amiright? So the next time you have guests over and you’re looking for an appetizer, try these Spicy Shrimp Cups. They pack a ton of flavor into one delicious bite with Old Bay Seasoning, lemongrass and red pepper flakes.

If you’re not in the US with an immediate supply of Old Bay Seasoning, we’ve dug up a substitute recipe that is well worth a try.


makes 24 Spicy Shrimp Cups

1 pound (450 g) uncooked, deveined large shrimps, chopped into small pieces

2 tbsp avocado oil or other vegetable oil

1 small shallot, minced

2 garlic cloves, minced

3 tsp Old Bay Seasoning

5 tsp lemongrass paste

1 13x10’’ sheet frozen puff pastry (33x26 cm)

cooking spray


2 tbsp chopped cilantro leaves (substitute flat parsley leaves if you don’t like cilantro)

3 tbsp sour cream

red pepper flakes

Tools needed: mini muffin pan

Preheat the oven to 400 F (200 C). Take frozen puff pastry out to thaw. You’ll want to be able to unroll it without it cracking, but not too soft, as it will become sticky and more difficult to work with. It takes about 15 minutes out of the freezer to reach that ideal temperature. While you’re waiting, chop the shrimps up into small bits (about pea sized). In a medium sized pan, warm the avocado oil and then sauté the minced shallots until soft. Then add the shrimps, garlic, lemongrass paste and Old Bay Seasoning to the pan and sauté until the shrimps are just not translucent anymore. Set aside. Cut the puff pastry sheet into 2 x 2” (5 x 5 cm) squares. Lightly spray the insides of the muffin tin with cooking spray. Gently press a puff pastry square into each cup of the muffin tin. Fill each cup with the shrimp mixture. Place in the oven and bake for 12 minutes or until the puff pastry is puffed up and golden. Remove from oven and let cool. Before serving, garnish with a little dollop of sour cream, a sprinkling of cilantro or flat leaf parsley and a pinch of red pepper flakes.

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