Steps to Make Fillet Of Beef Wellington - Gordon Ramsay

Shrimp Wellington

400g flat cap mushrooms, roughly chopped.

Recipe Summary Shrimp Wellington

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.

Ingredients | Fillet Of Beef Wellington - Gordon Ramsay

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 crabmeat, drained and flaked

¼ cup bechamel sauce

1 tablespoon chopped shallots

1 tablespoon chopped fresh tarragon

1 egg, beaten

Directions

Preheat oven to 400 degrees F (200 degrees C). 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, bechamel 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.

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.

Info | Fillet Of Beef Wellington - Gordon Ramsay

prep: 15 mins cook: 20 mins total: 35 mins Servings: 4 Yield: 4 servings

TAG : Shrimp Wellington

Appetizers and Snacks, Seafood, Shrimp,