Want to impress your guests? Then whip up a batch of these delectable puff-pastry wrapped shrimp stuffed with a mix of cheese, bacon and parsley. They’re superb!

　　

Ingredients

Serves 18

　　1 package (5.2 ounces) garlic & herb spreadable cheese, softened

　　1 tablespoon finely chopped fresh parsley

　　2 slices bacon, cooked and crumbled

　　18 fresh jumbo shrimp (about 1 pound), peeled with tail left on, deveined and butterflied

　　1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed

　　

Step 1

Heat the oven to 400°F.

　　

Step 2

Stir the cheese, parsley and bacon in a medium bowl. Spoon about 2 teaspoons cheese mixture down the center of each shrimp. Fold the sides of the shrimp over the filling.

　　

Step 3

Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 18 (1/2-inch wide) strips. Starting at the top, wind 1 pastry strip around 1 shrimp, slightly overlapping the pastry and ending just before the tail. Repeat with the remaining pastry strips and shrimp. Place the pastries onto a baking sheet.

　　

Step 4

Bake for 15 minutes or until the pastries are golden brown.

　　

TIPS

Step 5

• Try to keep Puff Pastry from becoming too warm when working with it by only using your fingertips—the coolest part of your hands.

　　

Step 6

• Use an egg wash to help seal filled pastries and connect Puff Pastry pieces: mix 1 egg plus 1 teaspoon water, brush between layers, then pinch or press together.

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