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Shrimp Napoleons
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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
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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |