Description
Discover how to make Shrimp Alfredo Croissant Crust Bomb Cups, a delicious fusion perfect for any occasion. Follow our easy recipe for an irresistible bite-sized treat!
Ingredients
- Croissant dough, 1 can (8 oz (227 g))
- Shrimp, peeled and deveined, 1 pound (450 g)
- Butter, unsalted, 2 tablespoon s (28 g)
- Garlic, minced, 2 cloves
- Heavy cream, 1 cup (240 ml)
- Parmesan cheese, grated, 1 cup (100 g)
- Salt, 1/2 teaspoon (2.5 g)
- Black pepper, 1/4 teaspoon (1 g)
- Parsley, chopped, 2 tablespoon s (8 g)
Instructions
- Preheat the oven to 375°F (190°C).
- Unroll the croissant dough and separate it into triangles.
- Gently press each triangle into the cups of a muffin tin, forming a cup shape.
- Place the muffin tin in the preheated oven and bake for 5 minutes.
- Remove the muffin tin from the oven and set aside.
- In a large skillet, melt the butter over medium heat.
- Add the minced garlic to the skillet and sauté for 1 minute.
- Add the shrimp to the skillet and cook until pink, about 3-4 minutes.
- Remove the shrimp from the skillet and set aside.
- Pour the heavy cream into the same skillet and bring it to a simmer.
- Stir in the grated Parmesan cheese until melted and smooth.
- Season the sauce with salt and black pepper.
- Return the shrimp to the skillet and stir to coat in the sauce.
- Spoon the shrimp Alfredo mixture into each croissant dough cup.
- Return the muffin tin to the oven and bake for an additional 8-10 minutes.
- Remove the muffin tin from the oven and let the cups cool slightly.
- Sprinkle chopped parsley over the shrimp Alfredo cups.
- Serve warm and enjoy.
Notes
- Melt butter completely before adding garlic to enhance flavornCook shrimp in batches to ensure they are evenly cooked and perfectly pinknGradually incorporate Parmesan into the cream, stirring to achieve a smooth consistency
