Ingredients
5 tablespoons butter, divided1/2 cup panko bread crumbs1 teaspoon garlic powder, divided1 pound uncooked shrimp (31-40 per pound), peeled and deveined, tails removed2/3 cup spreadable garlic and herb cream cheese, divided1/2 cup sherry or chicken broth1/4 cup minced fresh parsley1/2 teaspoon dried tarragon1/8 teaspoon ground nutmeg1 sheet frozen puff pastry, thawed1 large egg, room temperature, beaten Lemon wedges, optional
Preparation
Preheat oven to 400°. In a large skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs and 1/4 teaspoon garlic powder. Cook and stir until toasted, 3-4 minutes. Transfer to a small bowl; wipe pan clean.
In the same skillet, melt remaining 3 tablespoons butter over medium heat. Add shrimp and remaining 3/4 teaspoon garlic powder; cook and stir until shrimp turn pink, 6-8 minutes. Reduce heat to low; stir in 1/3 cup cream cheese, sherry, parsley, tarragon and nutmeg until combined. Remove from heat.
On a lightly floured surface, unfold puff pastry. Roll into a 12-in. square. Cut into four 6-in. squares. Spread remaining 1/3 cup cream cheese over squares to within 1/2 in. of edges. Using a slotted spoon, place about 1/2 cup shrimp mixture on 1 side of each square. Fold dough over filling. Press edges with a fork to seal. Brush beaten egg over tops. Prick tops with a fork. Sprinkle with reserved crumb mixture, pressing lightly to adhere. Place on a parchment-lined baking sheet. Bake until golden brown, 20-25 minutes. If desired, serve with lemon wedges.
