Bourbon Bacon, Shrimp & Avocado Pockets
Bourbon Bacon, Shrimp & Avocado Pockets
Servings
10
Prep time
15
minutesCooking time
35
minutesCalorieskcal
Total time
50
minutesA little work but so worth it!
Ingredients
package 2 sheets Frozen Puff Pastry, such as Pepperidge Farm
medium-large raw peeled, deveined, tailless shrimp, defrosted, cut into pieces
Old Bay Seasoning to taste
butter
package bacon cut into small pieces
medium sweet onion diced
bunch finely chopped scallions using all whites and about 1/2 of greens
bourbon
dark brown sugar
Avocado
Cream Cheese room temperature
Boursin Cheese half of the pack
minced garlic
Directions
- Preheat oven to 400.
- Roll out defrosted puff pastry, cut into 20 squares.
- In frying pan, melt butter with bourbon and sugar, then add onions and scallions and cook until onions become translucent. Add bacon and fry until bacon is cooked through and almost crispy.
- While onions, scallions and bacon is cooking, puree avocado through garlic to make avocado cream.
- On 10 of the squares of puff pastry, place a big dollop of the avocado cream. Top with a few shrimp pieces and sprinkle with Old Bay. Add a heaping spoonful of bacon & onion mix. Cover with a square of puff pastry and seal the edges by pressing the sides or crimping with the tines of a fork. Repeat process until all puff pastry is used.
- Bake pockets for 25 minutes at 400. Remove from oven and serve with salsa or Pico de Gallo.
