Pesto Shrimp Spirals

Serves36 appetizers
Prep Time30 min
cook Time 15 min
Time to Table55 min

The eye appeal of these delicious spirals are sure to make a statement on your buffet table.


2 cans (106 g each) CLOVER LEAF COCKTAIL 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



  1. Preheat the oven to 425 F (220 C) .
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 15 to 16 minutes or until golden and crisp. (Can be made ahead and reheated just before serving.)
  7. Makes 36 pieces.


per serving
% Daily
Fat5 g8%
Saturated Fat1.5 g
Trans Fat0 g
Saturated + Trans8%
Cholesterol15 mg
Sodium170 mg7%
Carbohydrate5 g2%
Fibre0 g
Sugar0 g
Protein3 g
Vitamin A2%
Vitamin C

Claims per serving

Low in Saturated Fat Trans Fat Free
Low in Cholesterol 

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