A friend of mine made these for Christmas and posted pictures on Facebook. I asked her if she wouldn’t mind sharing the recipe and if I could borrow a picture and she said, “sure!” I look forward to making these the next time we have company or if I need to take something to a pot luck. It’s not your same ‘ol dish that you see…I love that it’s different. I’m always looking for things that are different (and easy!) and this is both! The recipe is quite simple and my friend said they are delicious!
Printable Version: Stuffed Shrimp
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
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.