Nutrition Facts

  • One serving:
  • 1 Napolean
  • Calories:
  • 99
  • Fat:
  • 6 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 21 mg
  • Sodium:
  • 98 mg
  • Carbohydrate:
  • 8 g
  • Fiber:
  • 1 g
  • Protein:
  • 4 g

Shrimp Napoleons

Flaky and tender frozen puff pastry serves as the bread for these cold shrimp sandwiches. Bake the pastry and prepare the filling a day ahead, assemble before guests arrive. —Mary Lou Wayman, Salt Lake City, Utah

SERVINGS

36

CATEGORY

Lower Fat

METHOD

Chill

PREP

20 min.

COOK

15 min.

TOTAL

35 min.

INGREDIENTS

  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 2 packages (3 ounces each) cream cheese, softened
  • 1 tablespoon thinly sliced green onion
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2-1/2 cups chopped cooked peeled shrimp
  • 1/3 cup finely shredded carrot
  • 4 bacon strips, cooked and crumbled

DIRECTIONS

Line two baking sheets with parchment paper. Unfold one puff pastry sheet on a lightly floured surface. Cut sheet into nine squares, about 3 in. Cut each square in half, forming 18 rectangles.
    Place on one prepared baking sheet. Repeat with remaining puff pastry. Bake at 425° for 12-15 minutes or until puffed and golden brown. Remove to a wire rack to cool.
    In a small mixing bowl, beat the cream cheese, onion, mustard and Worcestershire sauce until well blended. Stir in the shrimp, carrot and bacon.
    To assemble, use a fork to split each pastry in half horizontally. Spread a rounded tablespoonful of cream cheese mixture over the bottom halves; replace tops. Refrigerate until serving. Yield: 3 dozen.

Printed from tasteofhome.com Jul 5, 2008

Copyright Reiman Media Group, Inc © 2008