We’re continuing our recipes for yummy food to munch on while watching your favorite team and hoping to spice them up on the field!
Sushi fans already know Wasabi as that hot, green paste that comes with their favorite dish. For non-fans, Wasabi is Japanese horseradish, a root vegetable that looks like a white carrot but don’t let it fool you! It is HOT! Peeling and grating will clear the sinuses. So if that interception has you mad enough to cry, blame it on the….
Wasabi Shrimp Stuffed Pockets
- 2 pkgs. crescent shaped rolls (in the tubes)
- 2/3 cup tub style cream cheese with chives & onion (or make your own)
- 1/2 cup chopped fresh pea pods
- 1/3 cup coarsely shredded carrot
- 1 1/2 – 2 tsp wasabi powder**
- 8 – 10 ounces cooked, peeled & deveined shrimp, chopped
- 1 egg
- 1 Tbsp water
- 4 tsp white and/or black sesame seeds
Preheat oven to 375 F. Grease or spray a large baking sheet (or line with baking parchment paper).
In a medium bowl, combine cream cheese, pea pods, carrot and wasabi. Mix well, then fold in shrimp.
Unroll the crescent rolls and lay out flat, pinching seams together. Do one, set aside and then do the other. Cut each piece of dough into 8 equal sized squares (16 total).
Place about 2 tsp of shrimp filling in the middle of each square. Bring sides of dough up around the filling and pinch together. (You can make it look like little bags by twisting the top corners around.) Be sure all edges are completely sealed.
Place bags on prepared baking sheet. In a small bowl, whisk together egg and water; brush on. Sprinkle with sesame seeds. Bake according to package directions for rolls until they are golden brown. Transfer to wire rack to cool for 10 minutes and serve warm.
** Use more or less depending on your taste. Wasabi is HOT.