Creamy Shrimp Stuffed Croissants

Instructions

Step 1: Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

Step 2: Pat the shrimp dry with paper towels and season with salt and pepper. Heat 2 tablespoons of butter in a large skillet over medium-high heat.

Step 3: Sauté the shrimp for 2 to 3 minutes per side until they turn pink. Remove from the skillet and set aside, leaving the butter in the pan.

Step 4: Add the remaining 2 tablespoons of butter to the skillet and sauté the minced garlic for about 1 minute until fragrant.

Step 5: Pour in the white wine and lemon juice, stirring to deglaze the pan. Add the seafood stock and bring to a simmer.

Step 6: Whisk the cream cheese into the simmering liquid until smooth. Add the heavy cream and Dijon mustard, stirring until the sauce is velvety.

Step 7: Return the shrimp to the skillet and fold gently into the sauce. Stir in the fresh chives and parsley. Taste and adjust seasoning as needed.

Step 8: Carefully slice each croissant in half lengthwise, being careful not to separate them completely. Gently open them up and spoon the creamy shrimp mixture inside.

Step 9: Place the filled croissants on the prepared baking sheet. Brush the egg wash over the tops for a beautiful golden finish.

Step 10: Bake for 12 to 15 minutes until the croissants are golden brown and heated through. Garnish with extra chives and serve immediately.

Storage and Reheating Tips

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The filling and croissants are best enjoyed fresh, but can be reheated gently.

To reheat, place the stuffed croissants on a baking sheet and warm in a 300 degree Fahrenheit oven for about 10 minutes until heated through. Cover with foil to prevent over-browning.

For best results, prepare the shrimp filling ahead of time and refrigerate it separately. Assemble and bake the croissants fresh just before serving for optimal texture and flavor.