Shrimp in Crust

Name: Shrimp in Crust
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Ingredients: Shrimps (12 pieces) 1.3 lbs; Puff pastry 4.2 oz; Eggs 1; Black sesame seeds 1 tsp; Sesame seeds 1 tsp; Sunflower seeds 1 tsp; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Greek yogurt 0.8 cup; Mint 1 tuft; Lemon juice ½; Extra virgin olive oil 0.7 tbsp; Fine salt to taste; Black pepper to taste

it br de es fr

385

Calories per serving

Energy Kcal 385
Carbohydrates g 18.6
of which sugars g 4.5
Protein g 17.5
Fats g 26.7
of which saturated fat g 8.85
Fiber g 1.1
Cholesterol mg 176
Sodium mg 699

Difficulty: Easy
Prep time: 25 min
Cook time: 15 min
Serving: 4
Cost: Average

PRESENTATION

Shrimp in crust, really, is something special. It truly stands out on an Italian New Year’s Eve table. Why? Because it mixes the festive vibe of dishes like cotechino e lenticchie with this fresh, modern twist. It's playful. A little fancy. And listen, folks in Italy love serving this kind of food at year-end gatherings. It brings everyone together, you know, and adds some excitement to the usual line-up.

Instead of the rich, meaty flavors you get from sausage and lentils, this dish shows off sweet shrimp wrapped in a crispy, golden crust. Pretty simple. It’s kind of like a shrimp pie or a shrimp pot pie, but lighter and made for sharing. So special. There’s something about seafood at New Year’s that makes the meal feel unique—maybe it’s the tender bite of the shrimp or the buttery shell that flakes apart in your hands. And look, these little bites make people smile when they show up on the buffet. No question.

Offering shrimp quiche or a seafood pie at a celebration gives you all the right festive vibes, but shrimp in crust has its own spot at the party. It combines that traditional Italian love for moist, flavorful fillings with the fun of finger food. So, everyone can grab a piece and keep chatting. For real. Over the years, different regions in Italy have put their own spin on shrimp pastry—sometimes with herbs from Liguria, sometimes with a spicy touch from Calabria, or a hint of lemon from Sicily. And here's the thing: This version works well with just about any gathering. Fits right in next to heartier dishes. That light crunch on the outside and juicy, tangy shrimp in the middle make it a favorite for both kids and adults.

It’s the kind of thing you see vanish fast from the table. Goes perfectly with sparkling wine and laughter. Even if you usually stick to a more shrimp casserole or even a shrimp tart, throwing a few of these on your holiday buffet is a really, really fun way to mix things up while still keeping that Italian sense of tradition alive.

INGREDIENTS

385

Calories per serving

Shrimps 1.3 lbs (600 g) - (12 pieces)

Puff pastry 4.2 oz (120 g)

Eggs 1

Black sesame seeds 1 tsp

Sesame seeds 1 tsp

Sunflower seeds 1 tsp

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

for the sauce: Greek yogurt 0.8 cup (200 g); Mint 1 tuft; Lemon juice ½; Extra virgin olive oil 0.7 tbsp (10 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Shrimp in Crust

To make the shrimp in crust, first clean the shrimp, making sure not to remove the tail: detach the head 1, the legs, and the shell, then remove the intestine, or the black thread on the back, using a toothpick 2. For best results in this step, you can consult our guide How to clean shrimp. Lay the cleaned shrimp in a baking dish and season them with olive oil 3.

Salt 4 and pepper, mix gently and set them aside. Take the puff pastry and cut it into strips 0.39 inches wide with a pastry wheel 5. Take a strip of dough and wrap it around the shrimp starting from the head 6.

Cover the shrimp completely by wrapping the puff pastry strips in a spiral up to the tail 7. Place the shrimp on a baking sheet 8 as you finish them. Once the shrimp are finished, beat the egg in a bowl and brush the surface of the puff pastry with the beaten egg 9.

Finally, cover 4 shrimp with black sesame seeds 10, another 4 with white sesame seeds 11, and the last 4 with sunflower seeds 12.

Bake the shrimp in crust in a preheated static oven at 392°F for 15 minutes or until the puff pastry is beautifully golden 13. Meanwhile, you can prepare the yogurt sauce: squeeze the lemon, collect the juice, and add it to the yogurt in a small bowl 14. Add the mint roughly chopped. Season with oil 15, pepper, and salt

and mix to combine all the ingredients 16. Once cooked, remove the shrimp from the oven 17 and let them cool slightly before serving them accompanied by the yogurt sauce 18!

Storage

It is preferable to consume the shrimp immediately. Freezing is not recommended.

Advice

You can replace the sunflower and sesame seeds with flaked almonds or pistachio crumbs. Do not throw away the fish scraps, they can be used to make a delicious Shellfish Stock!

For the translation of some texts, artificial intelligence tools may have been used.