- 12 extra large shrimp (16-20 per pound), raw, peeled deveined, tail-on or off
- 1/2 cup lemon garlic dressing or favorite shrimp marinade or recipe below
- 1 (9 oz) package refrigerated puff pastry
- 1 (5.2 oz) shallot and chive cheese spread or favorite cheese spread
- 12 cherry or grape tomatoes, cut into halves
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- Optional: Magic Herb Oil, recipe below
Place frozen shrimp, in the lemon garlic dressing, and leave on the counter 30 minutes. Turn Beefer on HIGH for 5-minutes before cooking shrimp:
Cooking shrimp partially frozen helps prevent overcooking, leading to juicer, more tender shrimp, especially in the Beefer!
Use a knife or kitchen shears to cut puff pastry into 2 (9-inch by 5-inch) pieces. Keep the second piece of puff pastry in the refrigerator until ready to use:
Packaged flatbread or pizza crust, cut-to-size of a Beefer Grill Grate can substitute for the baked puff pastry:
Place 1 pastry dough piece into a parchment paper lined Beefer drip tray. Place another piece of parchment paper on top. Place a second Beefer drip tray, bottom side down, into the first tray, on top of the parchment, to help pastry stay flat while baking:
Tip 3 & Tip 4
In a hurry? Bake puff pasty in oven while preparing and cooking shrimp. Bake puff pastry in the oven at 425°F, with parchment paper on top and bottom, between two cookie sheets, for 20 minutes or until golden brown.
Use an infrared thermometer to check the temperature on the center shelf once the puff pastry tray has been baking for 3 minutes:
Adjust the Beefer heat to medium-low, about 400°F to 475°F, and maintain that temperature throughout baking the pastry:
Insert the Beefer trays with dough onto the center rack. Bake for 20 minutes, rotating the direction of the trays every 90 seconds, and flipping trays over, after each rotation of changing the direction:
Check pastry doneness after 16 minutes just in case the pastry has completed baking. Bake the 2nd piece of pastry dough, if using. Pastry is done baking when golden brown:
Arrange 6 shrimp on each Beefer Grill Grates:
Place 1 grill grate into the Beefer on the 4th rack, and cook for 30 seconds. Pull out the grill grate and turn in the opposite direction:
Cook for 30 more seconds. Pull out the grill grate, turn shrimp over with the Beefer tongs, and continue to cook as directed above, until the shrimp’s internal temperature is 120°F, and shrimp is slightly pink. Cook the second batch of shrimp as directed above.
Spread cheese on warm puff pastry. Set aside:
If needed, remove shells from tails, and chop shrimp meat into bite size pieces. Arrange shrimp on top of cheesy puff pastry:
Top cheesy shrimp pastry with tomatoes, parsley, and chives:
Step 9 & Tip 5
Drizzle with Magic Herb Oil, if desired. Serve with lemon slices:
Tip: If desired, cheesy shrimp pastry can go back into the Beefer, on the center shelf for 20 seconds to slightly melt the cheese spread. After warming the pastry, sprinkle with fresh herbs.
To Make Magic Herb Oil:
In a mini food processor or blender, combine 1 green onion, 1 garlic clove, 1/2 cup loose dill, 1/2 cup cilantro, 1/2 cup parsley, 1 tablespoon lemon juice, 1/2 cup light olive oil, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and process until well blended.
To Make Lemon Garlic Marinade:
In a mini food processor or blender, combine 2 tablespoons minced garlic, 1/4 cup avocado oil, 1/4 cup lemon juice, 1/4 cup minced parsley, 1/2 teaspoon salt, 1/2 teaspoon pepper, and process until well blended.