Recipe
Ingredients
-
1 package (5.2 ounces) spreadable garlic & herb 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
Directions
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.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
More Recipes
-
Holiday Brie en Croute
-
Blackberry & Fresh Mint Stars
-
Shrimp Scampi Cups
-
Red Raspberry & White Chocolate Cream Hand Pies
-
Caramelized Onion and Prosciutto Tart
-
Smoked Salmon Blini Puffs
-
Spicy Beef & Broccoli Pinwheels
-
Banana Purses
-
Cream Cheese Chocolate Chunk Pastries
-
Chopped Caesar Salad with Puffed Croutons
-
Warm Crab Shells
-
Lemon Berry Napoleon Loaf
-
Mexicali Napoleons
-
Pick-Your-Own-Topping Pizza Night
-
Stuffed Pork Tenderloins en Croûte
-
Honeyed Fig, Pancetta & Blue Cheese Tartlets
Comments & Ideas
Have a unique twist on this recipe or comment you’d like share? We may feature your twist on our homepage. We’ll include your first name, last initial and profile picture from Facebook.
Comments
Share Your Twist!
How do you make this recipe your own?