Shrimp and Asparagus Dijonnaise in Puff Pastry

Yield: 18 appetizers

Ingredients:

Dijonnaise Dressing
1/3 cup mayonnaise
2 tablespoons Dijon mustard
1/2 teaspoon lemon zest
1/2 teasoon lemon juice

Appetizer
18 asparagus spears, trimmed
18 packaged cocktail phyllo shells
18 shrimp, cooked and peeled
2 teaspoons chopped fresh citrus mint leaves such as lemon or orange

Directions:

To prepare the dressing, combine the mayonnaise, Dijon mustard, lemon zest and lemon juice in a small bowl and mix well.

To prepare the appetizers, place the asparagus in a large skillet and cover with cold water. Bring to a boil and remove from the heat. Let stand, covered, for 3 minutes. Drain and rinse with cold water and pat dry. Cut off the tips and reserve for garnish. Cut the remaining spears into 1/4-inch pieces and place in a bowl. Add the dressing and toss to coat. Chill, covered until ready to use.

Prepare the phyllo shells as per package directions. Spoon 1 teaspoon of the asparagus mixture into each shell. Place a reserved asparagus tip straight into each and wrap with a shrimp. Sprinkle with mint. Serve immediately or chill until serving time.

Notes:

Purchase shrimp that will fit nicely in the pastry shells. Remove the tail shells from the shrimp to facilitate eating the appetizer.

Adapted from Herbal Cookery From the Kitchens and Gardens of the St. Louis Herb Society, The St. Louis Herb Society, 2009, page 20.
This recipe was featured in the March 2024 issue of the Society’s newsletter The Thymes.
To obtain a copy of this recipe click on Shrimp and Asparagus Dijonnaise in Puff Pastry

return to Favorite Recipes