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Shrimp Strudel




Source of Recipe


Karin Calloway


Recipe Introduction


"Frozen puff pastry sheets are a boon for busy cooks. From hors d’oeuvres to main dishes to desserts, they take simple ingredients to new heights.

My recipe for Shrimp Strudel is a luscious appetizer or first course that can be put together in just a few minutes. A large chopped shallot is sautéed in butter until wilted, then a pound of peeled and deveined shrimp is added. When the shrimp are almost cooked, cream cheese, chopped fresh parsley and green onion, and Creole and Beau Monde seasonings are stirred in.

Once the shrimp mixture has cooled slightly, it’s wrapped in a sheet of defrosted puff pastry. I opted to make one long braid, but you also can make individual strudels. Simply roll the puff pastry lightly with a rolling pin and cut into six squares. Divide the shrimp mixture among the squares, brush the edges with an egg wash and fold one side of the pastry over the filling, creating a triangle. Use the tines of a fork to seal the pastry.

Shrimp Strudel is a wonderful addition to a cocktail buffet, or as a first course at a sit-down dinner."


List of Ingredients




1 sheet puff pastry, thawed completely
2 tablespoons butter or margarine
1 large shallot, peeled and chopped
1 pound medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
1 green onion, chopped
1 tablespoon lemon juice
3 ounces cream cheese, softened
2 eggs
½ teaspoon Cajun seasoning
½ teaspoon Beau Monde seasoning


Recipe



Preheat oven to 375 degrees. Melt butter in a sauté pan over medium-high heat. Add the chopped shallot and sauté until tender, about 5 minutes. Add the shrimp, parsley and green onion and sauté until the shrimp begin turning pink. Remove from heat and add the lemon juice, cream cheese, Creole and Beau Monde seasonings and 1 egg, beaten. Set aside to cool slightly.

Place the shrimp mixture down the middle of the pastry. Use a sharp pairing to cut 1-inch wide diagonal strips on both sides of the filling, from the edge of the filling to the edge of the pastry. Pull strips over shrimp mixture, alternating sides, to form a braid design. Beat the remaining egg in a small bowl and brush over the pastry.

Bake for 20 to 25 minutes, until golden. Allow strudel to rest 5 minutes before slicing.

Makes 6 servings.