Puffy Pesto Shrimp Bites

Like I have mentioned before I love appetizers and love having fun with them.  These little bites came about in my head one night, which is usually when recipes come to my head, but right as I was trying to fall asleep.  I quickly grabbed my notebook (that I have now placed beside my bed) to jot down this idea.  My husband thinks I’m weird and yes I just might be, but I remind him every time he bites into something that little notebook is the reason.  I have to say though this recipe was worth writing down.  It’s super yummy and the great thing about this recipe is if you don’t have shrimp fans in your house or at your party just substitute it with chicken. 

Now the little signs are really easy to make too.  I just played around on my computer with the idea then cut them out and glued them onto a toothpick.  It’s just another cute way to dress up appetizers at a party.

I hope you enjoy these little tasty bites as much as we did.  And they are even good cold!   

Puffy Pesto Shrimp Bites

Print Recipe

1 – 10 ounce package puff pastry dough, thawed

4 ounces cream cheese, softened

2 tbsp sundried tomatoes, diced

2 tbsp fresh basil, chopped

1 tsp garlic, minced

Pinch of Salt and Pepper

8 ounces cooked shrimp salad (or what I like to call popcorn shrimp)

2 tbsp fresh pesto (homemade or store-bought)

1 cup Italian Blend Cheese, shredded

Instructions:

Preheat oven to 375. Line a baking sheet with parchment paper. Set aside.

Lay puff pastry dough onto a lightly floured work surface. Using a 2″ fluted circle biscuit cutter (or any shape you have available) cut circles out and place onto parchment lined baking sheet. Do not roll out excess pastry dough.

Bake puff pastry circles in oven until tops are lightly golden and are puffed up, for about 12-15 minutes. Remove and let cool for about 5 to 10 minutes.

In a medium bowl, stir together Cream Cheese, basil, sundried tomatoes, garlic, pinch of salt, and a couple twists of fresh ground pepper. Stir together until all ingredients are well combined.

In a small bowl, mix together the shrimp and pesto and stir until well combined. Set aside.

Once puff pastries are cooled cut in half to make a sandwich. On bottom half of pastry place ½ tbsp of pesto shrimp mixture. Onto top of shrimp sprinkle about ½ tbsp to 1 tbsp of Italian blend cheese. Repeat with the remaining pastries. Once all shrimp and cheese has been placed on pastry bottoms place back into 375 degree heated oven for 2-5 minutes or until cheese is melted. While the pastry bottoms are baking, spread about 1 tsp of cream cheese mixture on tops.

Remove pastry bottoms from oven and immediately place prepared tops onto the bottom shrimp filled pastries to make a sandwich. Serve warm and enjoy!

Optional for party: Place tomato halves on tops of each sandwich and place a toothpick into center.