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Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees . Line a baking sheet with parchment. Unfold the puff pastry on a lightly floured surface. Roll out slightly with a rolling pin to smooth out the folds, then cut into 2-by-4-inch rectangles. Place the rectangles on the baking sheet and bake until puffed and golden-brown, 15 to 17 minutes. Transfer the pastries to a rack to cool.

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  • Meanwhile, using a food processor, pulse the red pepper, yogurt and mayonnaise until smooth. Add half of the scallion greens; pulse to chop. Transfer the sauce to a small bowl.

  • In a large skillet, cook the EVOO and sausage over medium heat, stirring occasionally, until golden, about 5 minutes. Add the green pepper and scallion whites and cook, stirring, for 3 minutes. Pour in the clam juice and marinara and cook until the green pepper is crisp-tender, about 3 minutes. Add the shrimp; stir until firm and pink, about 3 minutes. Stir in the remaining scallion greens.

  • Split the pastries and place the bottoms on 4 small plates. Divide the shrimp-sausage mixture among the pastry bottoms. Top with the sauce and pastry tops.

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