I’ll never forget the first time these buttery, golden parcels came out of my oven. The rich, savory scent of garlic and shrimp mingling with the unmistakable, toasty aroma of baking croissants filled my kitchen, promising pure indulgence. I’d been dreaming of a way to turn store-bought croissant dough into something spectacularly special, and this recipe—inspired by a seaside cafe memory—was the glorious result. It’s a dish that feels decadent and impressively fancy, yet comes together with a beautiful simplicity that never fails to delight anyone lucky enough to taste it. Trust me, you’re going to want to make these.
Ingredients
- 1/2 lb shrimp, peeled, deveined, and chopped
- 1 tbsp butter
- 1 garlic clove, minced
- 1 (8-ounce) tube refrigerated crescent roll dough
- 4 oz cream cheese, softened
- 2 tbsp fresh parsley, finely chopped (plus more for garnish)
- 1 tsp lemon juice
- 1/4 tsp paprika (smoked or sweet)
- Salt and freshly ground black pepper, to taste
- 1 egg (for egg wash)
Now, let’s talk about these ingredients because a few small choices here make a monumental difference. First, the shrimp: I’ve tried this with both pre-cooked and raw. Using raw shrimp that you chop and sauté yourself is non-negotiable—it gives you control over the texture and prevents that rubbery chewiness. For the cream cheese, full-fat is the only way to go for that luxuriously creamy filling; the light version can make the mixture too runny. And that fresh parsley? Don’t even think of substituting dried. The bright, fresh herbiness cuts through the richness perfectly. I learned this the hard way with a dull, flat-tasting first batch.
Equipment Needed
- Medium skillet
- Mixing bowls (one medium, one small)
- Whisk or fork
- Sharp knife and cutting board
- Baking sheet
- Parchment paper or silicone baking mat
- Pastry brush
You likely have everything you need already, which is part of the magic of this recipe. My one absolute must-have is the silicone baking mat or parchment paper. The first time I made these, I got cocky and put the croissants directly on a greased baking sheet. The leaking cheese and shrimp juices created a sticky, caramelized mess that was a nightmare to clean. A lined tray is your best friend here. A good sharp knife for finely chopping the shrimp and parsley also makes the prep feel effortless, and a simple fork works perfectly for blending the filling if you don’t want to dirty a whisk.
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