1 sheet puff pastry, thawed completely
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
2 eggs
½ teaspoon Cajun seasoning
½ 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 slicing.

Makes 6 servings.