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Bourbon Bacon, Shrimp & Avocado Pockets

Bourbon Bacon, Shrimp & Avocado Pockets
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Serves: 9-10 large pockets
Description:
2010 Kick Off with Hass Avocados Recipe Contest - Grand Prize Winner

Recipe Courtesy of Susan from Pearisburg, VA, who says, "Perfect for tailgating! Pocket of puff pastry stuffed with bourbon fried bacon & onions, succulent shrimp, and mouthwatering avocado cream dip. The dip is made with cream cheese and soft herbed cheese, and is absolutely PACKED with flavor! No one will forget..."

This recipe was submitted by a Hass Avocado fan and has not been tested by the Hass Avocado Board.
Ingredients:
  • 1 package (2 sheets) Frozen Puff Pastry
  • 12 ounces medium-large raw, peeled, deveined, tailless shrimp, defrosted, cut into pieces
  • Creole style Seasoning, to taste*
  • 2 Tbsp. butter
  • 1 package bacon, cut into small pieces
  • 1 medium sweet onion, diced
  • 1 bunch finely chopped scallions, using all whites and about 1/2 of greens
  • 1/4 cup bourbon
  • 1 Tbsp. dark brown sugar
  • 1 recipe Avocado Cream Dip (recipe follows)
  • 1 recipe Sweet corn Pico de Gallo, if desired (recipe follows)

Avocado Cream Dip Ingredients:

  • 1 Hass Avocado
  • 4 ounces Cream Cheese, room temperature
  • 2.5 ounces soft herbed cheese (half of the pack)
  • 1 tsp. minced wet garlic
  • 1/4 tsp. salt

Sweet Corn Pico de Gallo Ingredients:
(makes a lot, use leftovers for great nachos or to top chili!)

  • 1 can sweet corn
  • 1/2 sweet onion, diced
  • 1 ripe tomato, diced
  • Salt & Pepper, to taste
  • 1/2 bunch fresh cilantro, chopped

Instructions:

  1. Preheat oven to 400 degrees F.
  2. Roll out defrosted puff pastry, cut into 18-20 squares.
  3. 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.
  4. On 9-10 of the squares of puff pastry, place a big dollop of the Avocado Cream. Top with a few shrimp pieces and sprinkle with Creole seasoning. Add 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.
  5. Bake pockets for 25 minutes at 400 degrees F. Remove from oven and serve with generous portion of Avocado Cream Dip and Sweet Corn Pico de Gallo. Enjoy!

Avocado Cream Dip Instructions:

  1. Combine all ingredients in food processor and puree to combine.

Sweet Corn Pico de Gallo Instructions:

  1. Combine all ingredients in mixing bowl. Stir and enjoy!
Serving Suggestions:
*Substitute ingredients that can be combined to replace Creole seasoning: ground bay leaves, celery salt, ground mustard seed, black pepper, ground nutmeg, ground cloves, ground ginger, paprika, red pepper, ground mace, ground cardamom
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.