1, 5-ounce can Oceans 97 Jalapeno Shrimp Pate

4-ounces cream cheese, softened to room temperature

1 ½ tablespoons chopped pimentos, drained and patted dry with paper towels

1 tablespoon butter

½ pound medium (21/30) shrimp, peeled and deveined

1 sheet frozen puff pastry, thawed

3 slices bacon, cooked crisp and chopped into ½” pieces

1 cup pepper jack cheese, shredded

1 egg yolk

2 jalapeño peppers, very thinly sliced into rounds (preferably one green and one red)



Preheat oven to 400 degrees.

Combine the shrimp pate, cream cheese, and pimentos in a small bowl and mix until well combined.  Set aside.

Melt the butter in a medium skillet and cook the shrimp until they curl and turn pink.  If there is a lot of moisture in the pan, drain and blot the shrimp with paper towels to dry.  Set aside.

Cover a large rimmed baking sheet with parchment paper.

Place your puff pastry on a lightly floured countertop and, using a rolling pin, roll into a rectangle approximately 12” x 14”.  Place the dough on your baking sheet with the short side facing you.

Using a sharp paring knife, cut diagonal slits 3” long and 1” wide down each ‘long’ side of the pastry, leaving 3” of the dough in the center, uncut.  As a result, the top 2 corners will be cut completely off and you will cut 2 notches at the bottom of the dough to create the last 2 strips.

Place the pate mixture down the center of the pastry leaving about 1” of pastry exposed on both the top and bottom of the pastry sheet.  Top the pate mixture with the shrimp (you will have a few extra to use as garnish when the braid is finished).  Top the shrimp with the chopped bacon, and then the shredded cheese.

Starting at the top, fold the top left strip of the pastry diagonally over the filling and press the end to adhere to the second strip on the right side.  Then, take the first strip on the top right and fold it over the filling (and the first strip) and adhere to the second strip on the left.  Then, take the second strip on the left and fold over to the third strip on the right… Continue this process, alternating sides, all the way to the bottom of the pastry, creating a beautiful braid design.

Place the egg yolk in a small bowl with one teaspoon of the water and mix with a pastry brush.  Dab some of the egg wash on the exposed pieces at the top and bottom of the braid and fold them into the braid, sealing the filling inside, and pressing to adhere.

“Tuck” the jalapeño slices into the folds of the braid, leaving half of each round exposed.  Brush the egg wash all over the braid.

Bake for 20-25 minutes until puffed and golden brown.

Cut into slices, garnish with remaining shrimps, and DEVOUR!!

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