Shrimp Strudel

Serves: 6
Total time: 30 minutes



  • 1 sheet of puff pastry, completely thawed
  • 2 tablespoons butter
  • 3 tablespoons chopped shallot
  • 1 pound of sail red argentine 26/30 peeled and deveined shrimp
  • 2 tablespoons chopped fresh parsley
  • 1 chopped green onion
  • 1 tablespoon fresh squeezed lemon juice
  • 3 ounces softened cream cheese
  • 2 eggs
  • ½ teaspoon Cajun seasoning
  • 1/16 teaspoon garlic powder
  • 1/16 teaspoon ground clove
  • 1/16 teaspoon onion powder
  • 1/16 teaspoon celery powder



  1. Preheat oven to 375f. melt butter in a saute pan over medium high heat. Add chopped shallots and saute until tender. Add shrimp, parsley, and green onion then saute until shrimp begins to turn pink. Remove from heat and add lemon juice, cream cheese, 1 beaten egg, and all seasonings and spices.  Set aside and slightly let cool.
  2. Place shrimp mixture down the middle of the pastry. Using a sharp knife 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.  Brush over the pastry with beaten egg.  Bake for 20 to 25 minutes and let rest for 5 minutes before serving.