Pesto Shrimp Spirals
Created by Bergy on October 18, 2011
- Servings: 36
- Prep Time: 30m
- Cook Time: 15m
- Recipe #7769
Ingredients
- 8 ounces fresh shrimp
- 1/2 cup asiago or parmesan cheese
- 1/4 cup prosciutto, finely chopped
- 1/4 cup prepared basil pesto
- 1 tablespoon fresh lemon juice
- 1 pound prepared puff pastry, thawed, separated into two pieces
- 36 small pieces of red pepper or pimiento
How to Make
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Step 1: Preheat oven to 425f
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Step 2: Combine all the ingredients except puff pastry in your blender and pulse until completely combined
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Step 3: Roll out your puff pastry into two 10 inch by 14 inch rectangles
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Step 4: Divide the filling between the two rectangles and spread it evenly over each sheet leaving a one inch border around the edge
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Step 5: Start at the short end and roll each rectangle into a tight pinwheel
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Step 6: Wrap each pinwheel in plastic wrap and place in freezer for ten minutes
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Step 7: Remove from freezer and cut the pinwheels into 1/2 inch slices
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Step 8: Place each pinwheel on a parchment lined cookie sheet leaving a bit of space between them to allow for some expansion
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Step 9: Decorate each spiral with a small piece of red pepper or pimiento
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Step 10: Bake 15 - 16 minutes or until they are golden and crisp
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Step 11: Serve warm or at room temperature
Nutritional Facts
- Serving Size: 1 (25.2 g)
- Calories 93
- Total Fat - 5.3 g
- Saturated Fat - 1.5 g
- Cholesterol - 9.2 mg
- Sodium - 90 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 0.2 g
- Sugars - 2 g
- Protein - 2.3 g
- Calcium - 21.1 mg
- Iron - 0.4 mg
- Vitamin C - 0.7 mg
- Thiamin - 0.1 mg