Friday Food & Recipe Linky: Thai Shrimp Spirals

We’ve featured two amazing dishes by Gail Simmons in the past–Sweet Potato Dumplings with Honey, Goat Cheese, & Thyme, and Spinach & Feta Mini-Calzones. This week, we are thrilled to share another of Gail’s recipes with our readers, and spread the word about Pepperidge Farm® Puff Pastry’€™s Great Game Day Recipe Contest.

To enter the Great Game Day Recipe Contest, consumers should create their original recipe using Puff Pastry Sheets or Shells and upload a recipe photograph along with a brief description to the Puff Pastry Facebook page. One lucky winner whose Puff Pastry recipe outplays the competition will win a trip for two to New York City for a private cooking class with Gail Simmons, judge of Bravo’€™s Emmy-winning show Top Chef, host of the network’€™s spin-off hit Top Chef: Just Desserts and long-time Puff Pastry fan.

Wouldn’t this be an amazing experience? We’ve seen amazing recipes here week after week, and would love to see one of our readers enter and win! For inspiration, check out Gail’s Thai Shrimp Spirals, we think they’d be great as a Superbowl nibble!

Thai Shrimp Spirals
Ingredients:
2 limes
2 tbsp. minced fresh cilantro leaves
2 cloves garlic, minced
1 (2-inch) piece ginger root, peeled and minced (about 2 tablespoons)
20 fresh or thawed frozen large shrimp, peeled, deveined and tails removed
5 tbsp. low-sodium soy sauce
1 egg
2 tbsp. water
All-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2 tsp. honey
1 1/2 tsp. sesame oil

Directions:
Grate 2 teaspoons zest and squeeze about 1/4 cup juice from the limes. Stir the zest, juice, cilantro, garlic and ginger in a small bowl.

Place the shrimp into a medium bowl. Add 1 tablespoon soy sauce and half the lime mixture and toss to coat. Cover and refrigerate for 10 minutes. Reserve the remaining lime mixture for the dipping sauce.

Heat the oven to 400°F. Beat the egg and 1 tablespoon water in a small bowl with a fork.

Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 10-inch square. Cut into 20 (about 1/2-inch) strips.

Skewer each shrimp with 1 (6-inch) wooden skewer. Starting at the top, wrap 1 pastry strip around each shrimp, slightly overlapping the pastry and ending just before the tail.

Place the skewered pastries onto 2 baking sheets. Brush the pastries with the egg mixture.

Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool on the baking sheets on wire racks for 5 minutes.

Beat the reserved lime mixture, remaining soy sauce and water, the honey and sesame oil in a small bowl with a fork or whisk. Serve with the pastries for dipping.

What are you cooking this week? Link up below and share!