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  • Ingredients

  • Preparation

  • 1375gr pkg Maple Leaf Natural Bacon,1 inch dice
  • 1454gr bag shrimp 26-30 count shrimp, thawed and drained
  • 1300gr pkg puff pastry shells, baked per package directions and kept warm
  • 1tbsp pesto, prepared
  • 1tsp garlic
  • 1cup cream
  • ½cup parmesan cheese, finely grated + extra for garnish
  • 2cups baby greens
  • 1tbsp vinaigrette, prepared
  1. Cook bacon in a nonstick skillet over medium high heat until just crisp, about 4 to 5 minutes. Remove onto a paper towel lined plate. Remove all but 1 tbsp of rendered bacon.
  2. Add shrimp to skillet and cooked for 3 to 4 minutes. Add garlic and cook 1 minute more stirring frequently. Add ¾ of the bacon back into the skillet.
  3. Add pesto and cream, allow to simmer for about a minute. Sprinkle in cheese and stir constantly until cheese has melted into sauce. Simmer for another 2 to 3 minutes until sauce has thickened.
  4. Hollow out prepared puff pastry shells. Divide and spoon bacon and shrimp into shells. Top with remaining bacon and extra parmesan cheese.
  5. In a small bowl toss greens with vinaigrette. Place each puff pastry onto plate along side dressed greens. Serve immediately.
Tips icon

Try using sundried tomato pesto for a festive look and taste!

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