Preparation
Total Time
Serves
- 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
- 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.
- 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.
- 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.
- Hollow out prepared puff pastry shells. Divide and spoon bacon and shrimp into shells. Top with remaining bacon and extra parmesan cheese.
- In a small bowl toss greens with vinaigrette. Place each puff pastry onto plate along side dressed greens. Serve immediately.
Try using sundried tomato pesto for a festive look and taste!
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