Shrimp Napoleons Recipe

4.5 1 2
Shrimp Napoleons Recipe
Shrimp Napoleons Recipe photo by Taste of Home
Publisher Photo

Shrimp Napoleons Recipe

Read Reviews
4.5 1 2
Publisher Photo
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
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + cooling

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 Jones Dairy Farm Dry-Aged 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 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.
Originally published as Shrimp Napoleons in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p36

Nutritional Facts

1 each: 99 calories, 6g fat (2g saturated fat), 21mg cholesterol, 98mg sodium, 8g carbohydrate (0 sugars, 1g fiber), 4g protein.

  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  1. 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.
  2. 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.
  3. In a small bowl, beat the cream cheese, onion, mustard and Worcestershire sauce until well blended. Stir in the shrimp, carrot and bacon.
  4. 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.
Originally published as Shrimp Napoleons in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p36

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forShrimp Napoleons

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Francisca3032 User ID: 6052254 57268
Reviewed Jan. 1, 2013

"This is yummy, I think next time I will add some crab with it too."

Loading Image