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I am always trying to come up with different ways to highlight seafood around my place. It’s something I absolutely love but don’t eat enough of throughout the year. Melding traditional flavors of my Mexican roots with seafood is always a challenge I enjoy. And my family enjoys seafood as much as I do so I am always up for the task of trying something new.
This creamy and spicy spread is a great accompaniment to the shrimp to give it that bite that you expect from authentic Mexican dishes. I used La Morena Chipotle Peppers in Adobo Sauce because it gives that true taste that I would find in mi abuela’s kitchen. I went shopping at La Michoacana Meat Market for the chipotle peppers because I know that is a store where you can find so many different Hispanic ingredients for your dishes! Shopping here always reminds me of mi abuela and my parents because so many of the spices and ingredients they used in foods when I was growing up are found in this store.
If you are a regular here, you know little bite size foods are also a favorite of mine so if I can combine the two, even better. Do you have a party coming up? This is the perfect bite to serve family and friends looking for something flavorful and fun. The chipotle peppers definitelly add a bit of spiciness to the dish. The shrimp bites can serve as both an appetizer or the main part of a meal. Try this dish for your next family meal and your family will thank you for the flavors that pop out of these shrimp bites of deliciousness!
Pastry Wrapped Shrimp in Chipotle Cream Spread
8 oz cream cheese, softened
1/4 c red bell pepper, finely diced
Handful cilantro, finely diced
Seasoning salt and pepper, to taste
1/4 tsp cumin
1 heaping Tbsp La Morena Chipotle Peppers in Adobo Sauce
1 lb shrimp, shelled and deveined, tails removed (or for a nice presentation you can leave the tails on)
2 – 8 oz pkg seamless dough sheet (or puff pastry)
Preheat oven to 375 degrees. Spray two baking sheets with cooking spray.
In a medium bowl, add cream cheese, bell pepper, cilantro, salt, pepper, cumin and La Morena Chipotle Peppers in Adobo Sauce. Mix together until everything is incorporated and creamy.
Spread the dough on a work surface and spread the cream spread among both pieces of dough. Using a pizza cutter, slice dough in half then into thin pieces – as many pieces as there are shrimp. (Note, I did this in reverse order and found it would have been easier to spread the cream on the dough before cutting.)
Wrap dough around shrimp. Place on the cookie sheet.
Bake for 13-15 minutes or until baked completely.