Ingredients
-
2
-
1/2
-
1/4
-
1/4
-
1
-
1
-
-
-
-
-
-
-
-
-
Directions
Pesto Shrimp Spirals, This recipe is from the Cloverleaf recipe collection The recipe calls for canned shrimp so I will put that in the ingredient list but I will use 8 oz fresh Parmesan cheese works in place of Asiago The reccipe makes exactly 36 spirals Place them a bit apart for baking as they do expand I am freezing 2 dozen – not baked and I will not add the shrimp until I bake them If you freeze some defrost in fridge for 3 hours and then bake as suggested If you are baking them right after making them the timing is perfect We really enjoyed these Hope you do too One other suggestion I don’t think that the shrimp on top add that much to the appearance I suggest that you add all the shrimp into the spread mixture Perhaps a small piece of red pepper or pimiento on top for colr
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Steps
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1
Done
|
Preheat Oven to 425f. |
|
2
Done
|
Reserve 36 Shrimp. |
|
3
Done
|
Combine Remaining Shrimp, Cheese, Prosciutto, Pesto and Lemon Juice in a Blender and Pulse Until Combined. |
|
4
Done
|
Roll the Puff Pastry Into Two 10" X 14" Rectangles. |
|
5
Done
|
Spread Each Sheet Evenly With the Pesto Mixture Leaving a 1"border Around the Edge. |
|
6
Done
|
Start at the Short End and Roll Each Rectangle Into a Tight Pinwheel. |
|
7
Done
|
Wrap Each Pinwheel in Plastic Wrap and Place in the Freezer For 10 Minutes. |
|
8
Done
|
Remove from Freezer and Cut the Pinwheels Into 1/2"slices. |
|
9
Done
|
Place Each Slice, on a Parchment Lined Baking Sheet. |
|
10
Done
|
Place One Shrimp on Top and in Th Center of Each Piece. |
|
11
Done
|
Bake For 15-16 Minutes or Until Golden and Crisp. |
