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Gluten-free Puff Pastry-wrapped Jumbo Shrimp

Susan Hougui |
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Only a couple more days until the family's over and ready to gobble up some delicious food, and Geefree's here to help you prepare!

 

INGREDIENTS

1 Package of Geefree Puff Pastry Dough

Gluten Free flour for dusting

1 TBSP Fresh Parsley, Finely Chopped

1 Container Boursin or any type of soft cheese spread

2 Slices Bacon, cooked and crumbled

16-18 Fresh, uncooked, Jumbo Shrimp (About 1 lb), peeled with tail left on, deveined and butterflied

1 Egg, whisked for egg wash

 

DIRECTIONS

Bring dough to room temperature.  Preheat oven to 400°F.

Make filling first. 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.

Dust the countertop. Take dough and fold in half then half again. Roll it out to approximately 1/8” thick, or as thin as you can make them without them breaking.

Cut into long strips. 10” long by 1 ½” wide. 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. Bake 15-20 minutes or until pastries are golden brown and internal temperature is 165°F.

 

Enjoy!

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