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Thai Shrimp Spirals
Courtesy of Campbell's® Kitchen
Servings: n/a
Prep Time: 30 Min.
Cook Time: 15 Min.
Chill Time: 10 Min.
What you need:
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2 limes
2 Tbsp. minced fresh cilantro leaves
2 cloves garlic, minced
1 (2 in.) piece fresh ginger root, peeled and minced (about 2 Tbsp.)
20 fresh or thawed frozen large shrimp, peeled, deveined and tails removed
5 Tbsp. low sodium soy sauce
1 egg
2 Tbsp. water
1/2 of a 17.3-oz. pkg. Pepperidge Farm® Frozen Puff Pastry Sheets (1 sheet)
2 tsp. honey
1-1/2 tsp. sesame oil
What to do:
1. Grate 2 tsp. zest and squeeze about 1/4 c. 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 Tbsp. soy sauce and half the lime mixture and toss to coat. Cover and refrigerate for 10 min. Reserve the remaining lime mixture for the dipping sauce.
3. Heat the oven to 400°F. Beat the egg and 1 Tbsp. water in a small bowl with a fork.
4. Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 10-in. square. Cut into 20 (about 1/2-in.) strips.
5. Skewer each shrimp with 1 (6-in.) 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.
7. Bake for 15 min. or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 5 min.
8. 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.
Nutritional information:
Calories: 136;   Total Fat: 7g;   Saturated Fat: 3g;   Cholesterol: 43mg;   Total Carbs: 13g;   Fiber: 1g;   Protein: 6g;   Sodium: 364mg;  
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