Shrimp Wellington

Ingredients

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

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 400 degrees f (200 degrees c). grease a baking sheet
• 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.
• lay the sheet of puff pastry out on a clean surface, and cut into 4 squares. prick lightly with fork.
• in a medium bowl; mix crabmeat, bechamel sauce, shallots, and tarragon until well blended.
• 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.
• bake in preheated oven until golden brown, 15 to 20 minutes. serve warm.