Shrimp and Crab Ceviche
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Pesto Shrimp Spirals
Serves36 appetizers
Prep Time30 min
cook Time
15 min
Time to Table55 min
The eye appeal of these delicious spirals are sure to make a statement on your buffet table.
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USED IN THIS RECIPE
Ingredients
2 cans (106 g each) CLOVER LEAF COCKTAIL SHRIMP, drained
1/2 cup (125 mL) shredded Asiago cheese
1/4 cup (50 mL) chopped prosciutto
1/4 cup (50 mL) prepared basil pesto
1 tbsp (15 mL) lemon juice
1 lb (500 g) puff pastry, thawed and divided in half
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Preheat the oven to 425 F (220 C) .
- 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.
- 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.
- 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.
- 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.
- Bake for 15 to 16 minutes or until golden and crisp. (Can be made ahead and reheated just before serving.)
- Makes 36 pieces.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 80 | |
| Fat | 5 g | 8% |
| Saturated Fat | 1.5 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 8% | |
| Cholesterol | 15 mg | |
| Sodium | 170 mg | 7% |
| Carbohydrate | 5 g | 2% |
| Fibre | 0 g | |
| Sugar | 0 g | |
| Protein | 3 g | |
| Vitamin A | 2% | |
| Vitamin C | ||
| Calcium | 2% | |
| Iron | 4% |
Claims per serving
| Low in Saturated Fat | Trans Fat Free |
| Low in Cholesterol |
