These elegant appetizers are perfect for any occasion. Whether it’s a dinner party, bridal shower, happy hour, or Tuesday night, these are sure to impress a crowd. All props for this recipe go straight to Jim (Whitney’s dad, a.k.a.”Pacah”). He made these while we were visiting, and they were so good that we were compelled to share the recipe with the world. Pacah’s Puff Pastry Prawns are palatable, presentable, and praiseworthy. Oh, alliterations!
15 medium-sized cooked shrimp or prawns (50/lb), thawed, tails off
1 sheet Pepperidge Farm puff pastry
6 tablespoons fresh basil pesto (Not from a jar; homemade or buy refrigerated)
1/4 cup toasted pine nuts
1/2 cup sun-dried tomato slivers
Preheat oven to 450°. Thaw pastry according to directions on box (about 40 minutes).
Cut pastry into 3 sections along perforated lines. Lay one section of pastry on a baking sheet to assemble. Spread 2 tablespoons of pesto onto the pastry. Next, space 5 shrimp evenly on top of the pesto. Sprinkle with slivers of sun-dried tomatoes and pine nuts.
Using your fingers, fold the sides of the pastry so they meet in the middle, and pinch to form a seal (although it will open while baking).
Bake one roll at a time, at 450° for 5 minutes, then lower oven heat to 375° and cook an additional 5-8 minutes until pastry is brown and puffed. Repeat assembly and baking process with remaining two pastry sheets.
Slice each roll into five pieces (one shrimp in each piece) and serve warm.
Makes 15 appetizers.