Pesto Shrimp Spirals
The eye appeal of these delicious spirals are sure to make a statement on your buffet table.
| Serves/Makes: | 36 appetizers |
| Preparation Time: | 30 Minutes |
| Bake Time: | 15 Minutes |
| Time to Table: | 55 Minutes |
Pesto Shrimp Spirals Ingredients
| 2 cans (106 g each) | CLOVER LEAF COCKTAIL MEDIUM SHRIMP, drained |
| 1/2 cup (125 mL) | shredded Asiago cheese |
| 1/4 cup (50 mL) | chopped prosciutto |
| 1/4 cup (50 mL) | prepared basil pesto |
| 1 tbsp (15 mL) | lemon juice |
| 1 lb (500 g) | puff pastry, thawed and divided in half |
Preparation
- Preheat the oven to 425 F (220 C) .
- Count out 36 shrimp and reserve. Place remaining shrimp, cheese, prosciutto, pesto and lemon juice in a food processor and pulse until combined, but still a little chunky; scrape down sides of the bowl as needed.
- Roll the pastry into two, 10 x 14-in (25 x 35 cm) rectangles. Spread each portion evenly with the pesto mixture, leaving a 1-in (2.5 cm) border around the edge.
- 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 at 1/2-in (1 cm) intervals and place each portion, cut-side-down, on parchment-lined baking sheets. 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.)
- Makes 36 pieces.
Nutrients Per Serving
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CLAIMS PER SERVING- Trans Fat Free - Low in Cholesterol |
