1 sheet puff pastry,
2 tablespoons butter or margarine
1 large shallot, peeled and chopped
1 pound medium shrimp, peeled and deveined
2 tablespoons chopped fresh parsley
1 green onion, chopped
1 tablespoon lemon juice
3 ounces cream cheese, softened
˝ teaspoon Cajun seasoning
˝ teaspoon Beau Monde seasoning
Preheat oven to 375 degrees. Melt butter in a sauté pan over medium-high heat.
Add the chopped shallot and sauté until tender, about 5 minutes. Add the shrimp,
parsley and green onion and sauté until the shrimp begin turning pink. Remove
from heat and add the lemon juice, cream cheese, Creole and Beau Monde
seasonings and 1 egg, beaten. Set aside to cool slightly.
Place the shrimp mixture down the middle of the pastry. Use a sharp pairing to
cut 1-inch wide diagonal strips on both sides of the filling, from the edge of
the filling to the edge of the pastry. Pull strips over shrimp mixture,
alternating sides, to form a braid design. Beat the remaining egg in a small
bowl and brush over the pastry.
Bake for 20 to 25 minutes, until golden. Allow strudel to rest 5 minutes before
Makes 6 servings.