12OzShrimp (medium-large raw peeled, deveined, tail-less shrimp defrosted, cut in pieces)
1Medium Sweet Onion, diced
1BunchScallions, finely chopped, using all whites and about 1/2 of greens
1TbspDark Brown Sugar
Avocado Cream Dip Ingredients
1Hass Avocado (Large)
4OzCream Cheese, room temperature
2.5OzSoft Herbed Cheese (half of the pack)
1TspMinced Wet Garlic
Sweet Corn Pico De Gallo Ingredients
1 RipeTomato, diced
1/2Sweet Onion, diced
1/2BunchFresh Cilantro, chopped
Salt & Pepper, to taste
Preheat oven to 400 degrees.
Roll out defrosted puff pastry, cut into 18-to-20 squares.
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.
On 10 of the squares of puff pastry, place a big dollop of the Avocado Cream Dip (pureeing above ingredients in food processor). 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.
Bake pockets for 25 minutes at 400 degrees. Remove from oven and serve with generous portion of remaining Avocado Cream Dip and entire Sweet Corn Pico de Gallo (combine above ingredients in mixing bowl).