Shrimp stuffed with crabmeat and spinach, wrapped in puff pastry and baked in the oven. A wonderful appetizer or great served with a well-cut steak.
INGREDIENTS (for 4 servings):
- 2 tablespoons olive oil
- 4 cups fresh spinach leaves
- salt and pepper to taste
- 1 sheet frozen puff pastry, thawed
- 4 jumbo shrimp, peeled and deveined
- 4 ounces crabmeat, drained and flaked
- 1/4 cup bechamel sauce
- 1 tablespoon chopped shallots
- 1 egg, beaten
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet
Heat oil in a large skillet over medium heat. Add spinach; cook and stir until wilted, about 3 minutes. Season with salt and pepper. Drain off any excess liquid; set aside.
Lay the sheet of puff pastry out on a clean surface, and cut into 4 squares. Prick lightly with fork.
In a medium bowl; mix crabmeat, bechamel sauce, shallots, and tarragon until well blended.
Cut prawns lengthwise and open them up to form a butterfly shape. Lay one shrimp in the middle of each pastry square with open side facing up. Stuff each shrimp with an equal amount of spinach and top with a heaping tablespoon of the crab mixture. Fold over pastry to make a triangle, and press the edges to seal. Place on the baking sheet, and brush with beaten egg.
Bake in preheated oven until golden brown, 15 to 20 minutes. Serve warm.
The parcels can be frozen prior to baking for up to 2 weeks before you need them. Thaw in refrigerator for 4 to 5 hours before baking.