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Puff Pastry-Wrapped Jumbo Shrimp

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Want to impress your guests?  Then whip up a batch of  these delectable puff-pastry wrapped shrimp stuffed with a mix of cheese, bacon and parsley.  They're superb!

  • Thaw: 40 minutes
  • Prep: 30 minutes
  • Bake: 15 minutes
  • Serves: 18
1 star 2 star 3 star 4 star 5 star
4 58

Recipe

Ingredients

  • 1 pkg. (5.2 ounces) spreadable garlic & herb cheese, softened

  • 1 tbsp. 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

Directions

  1. Heat the oven to 400°F.

  2. 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.

  3. 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.

  4. Bake for 15 minutes or until the pastries are golden brown.

Watch a how-to demonstration of this recipe technique.

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Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Tip

Don’t try to manipulate Puff Pastry that’s not completely thawed; unfolding it while it’s still frozen could tear the sheet.

When cutting Puff Pastry, the sharper the knife or pastry cutter, the better. A dull edge can cement layers together and prevent pastry from rising.

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 tsp. water, brush between layers, then pinch or press together.

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Additional comments & ratings
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Submitted by:
Marie S.
Date: 11/30/2010

4 star rating

"WOW is all I can say!!!! Easy, elegant and will be used for Christmas at my house!!!"

Submitted by:
BARBARA M.
Date: 11/30/2010

4 star rating

"recipe does not give oven temp???"

Submitted by:
Ingrid L.
Date: 11/30/2010

4 star rating

"haven't made it yet. sounds wonderful but am i missing the temp for baking?"

Submitted by:
Jean C.
Date: 11/30/2010

4 star rating

"What is temp for oven?"

Submitted by:
Janice A.
Date: 11/30/2010

4 star rating

"what is the temperature of of the oven supposed to be? bake for 15 minutes at what?"

Submitted by:
Pam C.
Date: 11/30/2010

4 star rating

"What temperature?"

Submitted by:
Debra C.
Date: 11/30/2010

4 star rating

"Just made and BIG hit. Next time will need to make more. Unbelievable flavor. Followed baking instructions on pastry box for oven temp. worked great. Why do people write reviews that haven't tried the recipe? point?"

Submitted by:
Marnet W.
Date: 12/2/2010

4 star rating

"Would love to try these and rate them, but there is NO TEMP!"

Submitted by:
June B.
Date: 12/9/2010

4 star rating

"haven't made it yet, but want to know if it can be frozen after wrapped? and then cooked the next day? Or, should i bake it first and then freeze? looks good enough to be a 5"

Submitted by:
Laurie F.
Date: 12/13/2010

4 star rating

"The temp is at the beginning of the directions!!"

Submitted by:
Cathy B.
Date: 1/4/2011

4 star rating

"These were very good. When I make them again, I think I will add a drop of hot sauce to give them a kick."

Submitted by:
Ginger S.
Date: 7/21/2011

4 star rating

"Made these for appetizers before Christmas dinner. Everyone absolutely loved them. Now they are a mainstay for special guests and occassions."

Submitted by:
Melissa P.
Date: 1/4/2011

4 star rating

"Made these for my husband. He loved them!"

Submitted by:
Mollie M.
Date: 1/17/2011

4 star rating

"Unbelievable!!! everyone LOVED them! I didn't add the parsley...figured there was enough in the cheese already. Definitely a keeper!!!"

Submitted by:
Francine D.
Date: 3/3/2011

4 star rating

"Several of you have questioned what temperature to bake the Puff Pastry-Wrapped Jumbo Shrimp. It completely states, "Heat the oven to 400 degrees" just beneath the word "Directions"."

Submitted by:
Cindy S.
Date: 2/1/2011

4 star rating

"The second time I made these, I changed out the herbed cream cheese to: 5-6 oz whipped cream cheese, 2 tsp horseradish sauce, zest of one lemon, 2 tsp lemon juice, 2 TB capers & 3 TB chopped fresh dill. I switched the bacon for small strips of Serrano ham not in the cream cheese but wrapped once around the shrimp prior to wrapping in the puff pastry."

Submitted by:
Jeana B.
Date: 8/31/2011

4 star rating

"As a shrimp fanatic, I loved this recipe. I have made it twice and the second time I didn't bother to butterfly the shrimp. I simple placed a dollop of the cheese mixture next to the shrimp and wrapped it with the pastry sheet. It tasted exactly the same and saved a little time. Next time I make this recipe, I want to experiment with a different flavor of spreadable cheese."

Submitted by:
Lynn E.
Date: 7/21/2011

4 star rating

"This looks delicious and I am going to make it for a dinner party this weekend. I was wondering if anyone has tried assembling the shrimp earlier in the day, then refrigerating and cooking later? I want them to be good but it would really help if I could make the shrimp earlier and then cook as needed. I did assemble the shrimp in the morning, refrigerated them, and then cooked them at 6:00 for dinner. Everyone loved them. They were delicious. You won't be disappointed. I also put cocktail sauce out for people who like to dip."

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