Bacon, Shrimp and Avocado Pockets…and a $200 Seafood Giveaway

Nearly two years ago, I entered a recipe almost identical to this one into a contest. Thanks to some wonderful readers, friends, and family – and a boatload of begging for votes – I won that recipe contest.

An All-Expense trip for 4 for a whopping 5 days in Pasadena, to attend the Rose Bowl.

As in, the actual Rose Bowl. We had great Rose parade tickets, a fancy hotel room, and amazing seats at the ballgame. It was quite the prize.

And all because of these Shrimp and Avocado Pockets.


Why? Well, my guess is because it happens to be incredibly delicious. They are small enough to be the perfect tailgate snack – though gourmet enough that you could serve them at the poshest of posh cocktail parties. The avocado is creamy, subtle, melty and smooth. The bacon kicks it into salty high gear. The shrimp? Well, the shrimp offer that crunch and bite you want. Oh, yeah.

Throw some together for the upcoming big game. You know you want to. You do.

Yes, you do.

Bacon, Shrimp & Avocado Pockets

makes 9-10 large pockets

  • 1 package (2 sheets) Frozen Puff Pastry, such as Pepperidge Farm
  • 1-2 tablespoons dark brown sugar
  • 2 Tablespoons butter
  • 1 medium sweet onion, diced
  • 1 bunch finely chopped scallions, using all whites and about 1/2 of greens
  • 1 package bacon, cut into small pieces
  • 12 ounces medium-large raw, peeled, deveined, tailless shrimp, defrosted, cut into pieces
  • Old Bay Seasoning, to taste
  • 1 recipe Avocado Cream Dip (recipe follows)
  • 1 recipe Sweet corn Pico de Gallo, if desired (recipe follows)

Preheat oven to 400.

Roll out defrosted puff pastry, cut into 18-20 squares.

In frying pan, melt sugar with butter, then add onions and scallions and cook until onions become translucent. Add bacon and fry until bacon is cooked through and almost crispy.

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 Old Bay. 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. Remove from oven and serve with healthy portion of Pico de Gallo. Enjoy!

Avocado Cream Dip

  • 1 Avocado
  • 4 ounces Cream Cheese, room temperature (I use Philly, it’s the best)
  • 2.5 ounces Boursin Cheese (half of the pack)
  • 1 teaspoon minced wet garlic
  • 1/4 teaspoon salt

Combine all ingredients in food processor and puree to combine.

Sweet Corn Pico de Gallo

(makes a lot, use leftovers for great nachos or to top chili!)

  • 1 can sweet corn (I love Green Giant Niblets)
  • 1/2 sweet onion, diced
  • 1 ripe tomato, diced
  • Salt & Pepper, to taste
  • 1/2 bunch fresh cilantro, chopped

Combine all ingredients in mixing bowl. Stir and enjoy!


The Giveaway

Now, I did mention a $200 Seafood Giveaway, didn’t I?

I did.

And, it’s from my favorite seafood supplier EVER. Anderson Seafoods. You’ve seen me post about them before. The fresh. The frozen. The best seafood I have ever purchased.


I’m not sure I could drive to the beach, pack some up, and be back home with it any fresher than it shows up on my door. Seriously…it’s that great.

So, you want to give it a try, right? Right.

Tell me what you would order. Shrimp? Scallops? Lobstah?? Tell me in a comment! There, you are entered!

For additional chances to win, do any or all of the following, just be sure to leave me a separate comment for each item you do:

I think that’s enough, don’t you? Feel free to do them all if you like, the more you do, the more chances you have to win!

Contest is open until 11:59pm, September 30th, 2012. Prize is courtesy of and supplied by Anderson Seafoods. Open to US addresses only. Winner will be notified via email provided.

Good luck!

*Disclaimer – I was provided product from Anderson to review, but was not compensated for my post. I highly recommend this product, otherwise I would not have shared it with you. All thoughts are 100% my own, and can not be bought.

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