Margarita Shrimp Bites

23 May

Tequila, shrimp, and puff pastry. What more could you ask for? What a delicious combination. I made this for a Cinco de Mayo dinner and everyone loved them. The chipotle chili sauce makes this dish. It is delish.

Margarita Shrimp Bites

adapted from recipegirl


Shrimp and Marinade
16 frozen shrimp, peeled and de-veined
zest of one lime
juice of one lime
1 tbs tequila
1/2 tbs sugar

1 cup sour cream
1 can of chipotle chile in adobo sauce (seeded and chopped)
1 tsp adobo sauce (from can)
1/2 tsp ground cumin
1/2 tbs lime juice
1/8 tsp salt

Other Ingredients
1/2 red bell pepper, cut into thin 2-inch strips
1/2 green bell pepper, cut into thin 2-inch strips
1 sheet of puff pasty
1 egg mixed with 1 tbs water
16 cilantro leaves

1) Marinade shrimp with ingredients in large ziplock bag and let defrost overnight
2) Mix sauce ingredients and refrigerate until ready for use.
3) On a floured surface, unfold one sheet of puff pastry and roll out to get a nice even square. Cut down the center vertically and horizontally to get four squares. Then cut each of those squares vertically and horizontally to create four small squares so there should be 16 small squares.
4) Drain thawed shrimp and remove tails
5) Remove a small square to a cutting board surface. Place one piece of red bell pepper and one piece of green bell pepper diagonally onto the square. Make sure that the green one is peeking out of one side and the red on the other. Lay one shrimp on top of the peppers. Fold puff pastry corner to corner over peppers and shrimp. Use a little water to stick the corners together. Repeat with remaining squares of puff pastry, shrimp and peppers.
6) brush each appetizer with egg wash. Bake in preheated 400 degree oven for 20-25 minutes or until golden brown.
7) Scoop southwestern sauce into a ziplock bag. Snip a small piece off of the corner and drizzle onto each puff pastry bite. Place a cilantro leaf onto the top of each appetizers and they are ready to serve.
Bon Appétit!


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