PUFF PASTRY-WRAPPED JUMBO SHRIMP

Puff Pastry-Wrapped Jumbo Shrimp image

Yield Serves 18

Number Of Ingredients 5

1 package (5.2 ounces) garlic & herb spreadable cheese, softened
1 tablespoon finely chopped fresh parsley
2 slices bacon, cooked and crumbled
18 fresh jumbo shrimp (about 1 pound), peeled with tail left on, deveined and butterflied
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

Steps:

Heat the oven to 400°F.
Stir the cheese, parsley and bacon in a medium bowl. Spoon about 2 teaspoons cheese mixture down the center of each shrimp. Fold the sides of the shrimp over the filling.
Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 18 (1/2-inch wide) strips. Starting at the top, wind 1 pastry strip around 1 shrimp, slightly overlapping the pastry and ending just before the tail. Repeat with the remaining pastry strips and shrimp. Place the pastries onto a baking sheet.
Bake for 15 minutes or until the pastries are golden brown.
TIPS
• Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips-the coolest part of your hands.
• Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 teaspoon water, brush between layers, then pinch or press together.