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| Shrimp Wellington |
"Shrimp stuffed with crabmeat and spinach, wrapped in puff pastry and baked in the oven. A wonderful appetizer or great served with a well-cut steak."
Ingredients :
- 2 tablespoons olive oil
- 4 cups fresh spinach leaves
- salt and pepper to taste
- 1 sheet frozen puff pastry, thawed
- 4 jumbo shrimp, peeled and deveined
- 4 ounces crabmeat, drained and flaked
- 1/4 cup bechamel sauce
- 1 tablespoon chopped shallots
- 1 tablespoon chopped fresh tarragon
- 1 egg, beaten
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 35M |
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- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet
- Heat oil in a large skillet over medium heat. Add spinach; cook and stir until wilted, about 3 minutes. Season with salt and pepper. Drain off any excess liquid; set aside.
- Lay the sheet of puff pastry out on a clean surface, and cut into 4 squares. Prick lightly with fork.
- In a medium bowl; mix crabmeat, bechamel sauce, shallots, and tarragon until well blended.
- Cut prawns lengthwise and open them up to form a butterfly shape. Lay one shrimp in the middle of each pastry square with open side facing up. Stuff each shrimp with an equal amount of spinach and top with a heaping tablespoon of the crab mixture. Fold over pastry to make a triangle, and press the edges to seal. Place on the baking sheet, and brush with beaten egg.
- Bake in preheated oven until golden brown, 15 to 20 minutes. Serve warm.
Notes :
- The parcels can be frozen prior to baking for up to 2 weeks before you need them. Thaw in refrigerator for 4 to 5 hours before baking.
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