All Recipes Appetizers and Snacks Seafood Shrimp

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 ¼ cup bechamel sauce 1 tablespoon chopped shallots 1 tablespoon chopped fresh tarragon 1 egg, beaten

Nutrition Info

501.7 calories carbohydrate: 30 g cholesterol: 128.8 mg fat: 33.5 g fiber: 1.6 g protein: 20.1 g saturatedFat: 8.2 g servingSize: - sodium: 481.7 mg sugar: 0.9 g transFat: : - unsaturatedFat: : -

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.

4 servings

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.