How to Cook Pesto Shrimp Spirals

Pesto Shrimp Spirals

Pesto Shrimp Spirals : Ingredients

2 cans (106 g each) Clover Leaf Cocktail Medium Shrimp, drained
½ cup (125 mL) shredded Asiago cheese
¼ cup (50 mL) chopped prosciutto
¼ cup (50 mL) prepared basil pesto
1 tbsp (15 mL) lemon juice
1 lb (500 g) puff pastry, thawed and divided in half

Preparation for Pesto Shrimp Spirals

1. Preheat the oven to 425 F (220 C) .

2. Count out 36 shrimp and reserve. Place remaining shrimp, cheese, prosciutto, pesto and lemon juice in a food processor and pulse until combined, but still a little chunky; scrape down sides of the bowl as needed.

3. Roll the pastry into two, 10 x 14-in (25 x 35 cm) rectangles. Spread each portion evenly with the pesto mixture, leaving a 1-in (2.5 cm) border around the edge.

4. Starting at the short end, roll each rectangle into a tight pinwheel. Wrap each roll in parchment paper and place in freezer for 10 minutes before slicing.

5. Slice at 1/2-in (1 cm) intervals and place each portion, cut-side-down, on parchment-lined baking sheets. Place one shrimp in the centre of each spiral.
6. Bake for 15 to 16 minutes or until golden and crisp. (Can be made ahead and reheated just before serving.) Makes 36 pieces.

Nutritional Information per serving: Calories 80, Fat 5g, Sodium 170mg, Carbohydrate 5g, Fibre 0g, Protein 3g.