Puff Pastry-Wrapped Jumbo Shrimp

By CheeseDiva

One Dufour puff pastry layer = 16 shrimp wraps/Double filling for 32 appetizers. Cut 1" wide

Ingredients

• 1 pkg. (5.2 ounces) garlic & herb spreadable cheese, softened (I like the shallot flavor)
• 1 tbsp. finely chopped fresh parsley
• 2 slices bacon, cooked and crumbled -- I don't like this in this dish
• 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

Details

Servings 18
Preparation time 45mins
Cooking time 45mins
Adapted from epicurious.com

Preparation

Step 1

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.