SHRIMP WELLINGTON
Shrimp stuffed with crabmeat and spinach, wrapped in puff pastry and baked in the oven. A wonderful appetizer or great served with a well-cut steak.
Provided by nostatic
Categories Appetizers and Snacks Seafood Shrimp
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet
- Heat oil in a large skillet over medium heat. Add spinach; cook and stir until wilted, about 3 minutes. Season with salt and pepper. Drain off any excess liquid; set aside.
- Lay the sheet of puff pastry out on a clean surface, and cut into 4 squares. Prick lightly with fork.
- In a medium bowl; mix crabmeat, bechamel sauce, shallots, and tarragon until well blended.
- Cut prawns lengthwise and open them up to form a butterfly shape. Lay one shrimp in the middle of each pastry square with open side facing up. Stuff each shrimp with an equal amount of spinach and top with a heaping tablespoon of the crab mixture. Fold over pastry to make a triangle, and press the edges to seal. Place on the baking sheet, and brush with beaten egg.
- Bake in preheated oven until golden brown, 15 to 20 minutes. Serve warm.
Nutrition Facts : Calories 501.7 calories, Carbohydrate 30 g, Cholesterol 128.8 mg, Fat 33.5 g, Fiber 1.6 g, Protein 20.1 g, SaturatedFat 8.2 g, Sodium 481.7 mg, Sugar 0.9 g
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