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PESTO SHRIMP SPIRALS Recipe

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This recipe for PESTO SHRIMP SPIRALS is from A COOK AND CHEF EXTRAORDINARE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans cocktail shrimp, drained
1/2 cup shredded Asiago cheese
1/4 cup chopped prosciutto or other European style ham
1/4 cup prepared basil pesto
1 tbs lemon juice
1 lb (500 g) puff pastry, thawed and divided in half
Directions:
Directions:
Preheat oven to 425 degrees. Count out 36 shrimp and reserve. Place remaining shrimp, cheese, prosciutto, pesto and lemon juice in food processor and pulse until combined, but a little chunky.

Roll the pastry into two 10x14 inch rectangles. Spread each portion evenly with the mixture, leaving a 1 inch border. Starting at the short end roll each rectangle into a tight pinwheel. Wrap each roll in parchment paper and place in freezer for 10 minutes before slicing. Slice 1/2 inch thickness. Place each portion on parchment lined baking sheet. Place one shrimp in the centre of each spiral. Bake for 15 to 16 minutes or until golden and crisp. Can be made ahead and reheated just before serving.
Number Of Servings:
Number Of Servings:
36
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Great appetizer to make ahead. These can also be made with mushrooms instead of shrimp.

 

 

 

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