Shrimp Wellington

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.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 502 Calories

Ingredients

• 1 egg, beaten
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped shallots
• 1 sheet frozen puff pastry, thawed
• 4 cups fresh spinach leaves
• 4 jumbo shrimp, peeled and deveined
• 4 ounces crabmeat, drained and flaked
• ¼ cup bechamel sauce

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet

Step 2

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.

Step 3

Lay the sheet of puff pastry out on a clean surface, and cut into 4 squares. Prick lightly with fork.

Step 4

In a medium bowl; mix crabmeat, bechamel sauce, shallots, and tarragon until well blended.

Step 5

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.

Step 6

Bake in preheated oven until golden brown, 15 to 20 minutes. Serve warm.