Shrimp Wellington

Cooking Recipes Catalogue
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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):

PREPARATION:

  • 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.


  • Note:

    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.