Food & Wine’s Gail Simmons Shares a Recipe for Thai Shrimp Spirals

Today marks the first day of summer and the official start to the outdoor entertaining season when hosts and hostesses alike aim to impress their guests with original recipes. That’s why Gail Simmons, judge of Bravo’s Emmy-winning show Top Chef, Special Projects Director at Food & Wine magazine, and long-time Puff Pastry fan has teamed up with Pepperidge Farm® to inspire innovative summertime menu selections from the pair’s exclusive Puff Pastry recipe collection.

“Summer entertaining is as much about the food as it is about enjoying the long nights and warm weather,” said culinary expert Gail Simmons. “When planning your menu, it’s important to consider items that are not only easy to make, but easy to eat. With the help of Puff Pastry, any culinary aficionado can create simple and delicious food that is perfect for any outdoor event. One of my favorite dishes is the Thai Shrimp Spirals. This irresistible appetizer features marinated shrimp wrapped in tender puff pastry.”

Thai Shrimp Spirals Recipe:


2 limes, zested (approximately 2 teaspoons) and juiced
2 garlic cloves, minced
2 tablespoons ginger, peeled and minced
2 tablespoons cilantro, minced
5 tablespoons low-sodium soy sauce
20 fresh large shrimp, peeled, deveined, and tails removed
1/2 package (17.3 ounces) Pepperidge Farm Puff Pastry Sheets, thawed
All-purpose flour
1 large egg
2 tablespoons water, divided
2 teaspoons honey
1 1/2 teaspoons sesame oil


Preheat the oven to 400oF. In a small mixing bowl, combine the zest and juice from both limes. Stir in the garlic, ginger, and cilantro. Divide the mixture into two mixing bowls. In one bowl, add the one tablespoon of soy sauce and the shrimp. Toss to coat. Allow to marinade for about 10 minutes. Set aside the remaining mixture.

Meanwhile, unfold the pastry sheet on a lightly floured work surface. Roll the pastry into a 10-in square. Cut into 20 strips, each about 1/2-inch wide. Wrap one pastry strip around one shrimp, starting at one end of the shrimp, overlapping the pastry slightly to enclose the shrimp. Repeat with the remaining pastry strips and shrimp.

Skewer each wrapped shrimp with one 6-inch wooden skewer. Place the skewered pastries onto 2 baking sheets. Beat the egg and 1 tablespoon water in a small bowl with a fork to make the egg wash. Brush the pastries with the egg wash and sprinkle with sesame seeds, if desired.

Bake until the pastries are golden brown, about 15 minutes. While the pastries are cooling, make the dipping sauce by whisking the reserved lime mixture with remaining 4 tablespoons of soy sauce, honey, sesame oil, and 1 tablespoon water. Serve the cooled pastries with the dipping sauce.

For additional warm weather recipes and tips please visit Puff Pastry

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