RECIPE: Thai Shrimp Appetizer

December 31, 2013 at 8:17 am · Filed under Appetizers-Hors d’Oeuvre, International Foods, Recipes

thai-shrimp-spirals-large-campbells-230ps

Shrimp wrapped in pretty puff pastry. Photo
and recipe courtesy Campbell’s.

We’ve been playing around with puff pastry this week, and are making these Thai Shrimp Spirals to go with the Champagne tonight. Marinated shrimp wrapped in tender puff pastry and served on skewers with a dip, they’re a fun and tasty food.

Prep time 30 minutes; total time 1 hour 40 minutes, which includes 40 minutes of thawing time. Suggested serving size: 2 pieces.

RECIPE: THAI SHRIMP SKEWERS WITH
HONEY SOY DIPPING SAUCE

Ingredients For 20 Pieces

2 limes

2 tablespoons minced fresh cilantro leaves

2 cloves garlic, minced

1 two-inch piece ginger root, peeled and minced (about 2 tablespoons)

20 fresh or thawed frozen large shrimp, peeled, deveined and tails removed

5 tablespoons low-sodium soy sauce

1 egg

2 tablespoons water

All-purpose flour

1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed

2 teaspoons honey

1-1/2 teaspoons sesame oil

Plus

20 six-inch wood or metal skewers (presoak wood skewers)

Preparation

1. GRATE 2 teaspoons zest and squeeze about 1/4 cup juice from the limes. Stir the zest, juice, cilantro, garlic and ginger in a small bowl.

2. PLACE the shrimp into a medium bowl. Add 1 tablespoon soy sauce and half the lime mixture and toss to coat. Cover and refrigerate for 10 minutes. Reserve the remaining lime mixture for the dipping sauce.

3. HEAT the oven to 400°F. Beat the egg and 1 tablespoon water in a small bowl with a fork.

4. SPRINKLE the flour on the work surface. Unfold the pastry sheet on the work surface and roll into a 10-inch square. Cut into 20 strips, about 1/2-inch wide.

5. SKEWER each shrimp with a wooden skewer. Starting at the top, wrap 1 pastry strip around each shrimp, slightly overlapping the pastry and ending just before the tail.

6. PLACE the skewered pastries onto 2 baking sheets. Brush the pastries with the egg mixture. Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 5 minutes.

7. BEAT the reserved lime mixture, remaining soy sauce and water, the honey and sesame oil in a small bowl with a fork or whisk. Serve with the pastries for dipping.

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