Shrimp Wellington Recipe - Allrecipes.com
Shrimp Wellington Recipe
  • READY IN 35 mins

Shrimp Wellington

Recipe by  

"Shrimp stuffed with crabmeat and spinach, wrapped in puff pastry and baked in the oven. A wonderful appetizer or great served with a well-cut steak."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet
  2. 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.
  3. Lay the sheet of puff pastry out on a clean surface, and cut into 4 squares. Prick lightly with fork.
  4. In a medium bowl; mix crabmeat, bechamel sauce, shallots, and tarragon until well blended.
  5. 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.
  6. Bake in preheated oven until golden brown, 15 to 20 minutes. Serve warm.
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Footnotes

  • The parcels can be frozen prior to baking for up to 2 weeks before you need them. Thaw in refrigerator for 4 to 5 hours before baking.
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Reviews More Reviews

Nov 02, 2005

Excellent recipe! To save a bit of time, I used 1/2 of a 10 ounce package of frozen spinach, thawed and wrung out dry using a dish towelinstead of sauteeing in the oil. I also prepared the Knorr's Bernaise sauce, using one third cup in the crab/spinach mixture and saving the rest to pour on the finished product. Outstanding!!

 
Dec 11, 2009

We all really liked this for a special meal. I subbed several shakes of Old Bay seasoning instead of the fresh tarragon (personal preference). Used 1-1/2 super colossal shrimp per lg puff pastry triangle (main dish). Would've liked at least 50%-100% more crab in the filling. Squeeze-dry the lightly steamed spinach before filling.

 
Jun 22, 2006

Useing bechamel sauce is simmilar to well like a "chicken pot pie" I like the idea of the sauce outside of the dish. I didnt use the tarragon because I thought it took away the delicate flavor of the shrimp, what I did do was I made a Roasted Garlic Supreme Sauce to serve with the shrimp...just a little pool of sauce and sat the shrimp in the sauce.

 
Jun 25, 2009

These were delicious. Made for some friends that were visiting and they really enjoyed these. Thanks so much for posting.

 
Oct 11, 2006

Made these tonight and they were very good! Also used frozen spinach and bearnaise sauce but wished I had used fresh spinach (I think they would have tasted even better). I cut down the fresh tarragon in half and it was not too strong. Will definitely make again.

 
Jul 26, 2006

This made a stunning appetizer for my dinner party. I did take the suggestion of using frozen spinach instead. (thank you, no cleaning spinch before using!)I sauted the shallots to bring out their flavor. Instead of serving them with more bechamel sauce, I used the Wine Sauce found on this website. I served one shrimp on each plate drizzled with the wine sauce and garnished with fresh parsley. My guest were very impressed!

 
Jul 25, 2011

I made it as per recipe and it was great. Next time I'll add more nutmeg to the bechamel sauce. And you really do have to make sure the spinach and crab meat are squeezed as dry as possible. The left over bechemel sauce goes really good with biscuits or chicken fried steak.

 
May 09, 2012

So yummy wanted to eat them all by myself!! Great hit for all!

 

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Nutrition

  • Calories
  • 502 kcal
  • 25%
  • Carbohydrates
  • 30 g
  • 10%
  • Cholesterol
  • 135 mg
  • 45%
  • Fat
  • 33.5 g
  • 52%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 20.1 g
  • 40%
  • Sodium
  • 579 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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