Puff pastry is a great thing to have in the freezer. It can be used for both savory (such as chicken pie), and sweet (such as apple tart) recipes.
This recipe is very simple yet at the same time, very impressive.Jumbo shrimp are stuffed with a fragrant garlic-herb cream cheese then wrapped in puff pastry and baked.
I picked up the concept of the recipe from the website of an American puff pastry producer (here), and adapted it to suit me.
18 pc jumbo shrimp, de-veined and butterflied
150g garlic and herb cream cheese
250g puff pastry
Heat the oven to 400°F.
Stir the cheese in a medium bowl.
Spoon about 2 teaspoons cheese mixture down the center of each shrimp.
Fold the sides of the shrimp over the filling.
Cut the puff pastry into 18 strips.
Starting at the top, wind 1 pastry strip around 1 shrimp, slightly overlapping the pastry and ending just before the tail.
Repeat with the remaining pastry strips and shrimp.
Place the pastries onto a baking sheet.
Bake for 15 minutes or until the pastries are golden brown.