Shrimp Wellington

Shrimp Wellington

+2 tablespoons olive oil
+4 cups fresh spinach leaves
+salt and pepper to taste
+1 sheet frozen puff pastry, thawed
+4 jumbo shrimp, peeled and deveined
+4 ounces bacon, chopped
+1/4 cup béchamel sauce
+1 tablespoon chopped shallots
+1 tablespoon chopped fresh tarragon
+1 egg, beaten

Preheat oven to 400 degrees F . Grease a baking sheet

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.

Lay the sheet of puff pastry out on a clean surface, and cut into 4 squares. Prick lightly with fork.

In a medium bowl; mix crabmeat, béchamel sauce, shallots, and tarragon until well blended.

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.

Bake in preheated oven until golden brown, 15 to 20 minutes. Serve warm.

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