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Shrimp Napoleons

 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
36 ServingsPrep: 20 min. Bake: 15 min. + cooling


  • 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 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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Shrimp Napoleons (continued)

Nutritional Facts: 1 Napolean equals 99 calories, 6 g fat (2 g saturated fat), 21 mg cholesterol, 98 mg sodium, 8 g carbohydrate, 1 g fiber, 4 g protein.