It’s here! The Maine Bicentennial Cookbook with our very own Louisa Edgerton’s Maple Chili Shrimp in Blankets recipe on page 61. Louisa demonstrated this recipe during our weekly cooking demo on June 18, 2020 at 4:30pm via Facebook Live. Follow along with her and pick up your copy of the cookbook at Now You’re Cooking
Maple Chili Shrimp in Blankets

1 #       Shrimp, peeled (26-30 is a good size)
1 t        Smoked Paprika
½ t      Chili Powder
3 ea     Garlic Cloves, minced
¼ t      Salt
¼ t      Pepper
2 T       Olive Oil
1 T       Maple Syrup
1 pkg   Puff Pastry

1) Blend all ingredients (except shrimp and puff pastry.)

2) Add shrimp and toss until everything is coated. Cover bowl and set aside at room temperature for 30 minutes to one hour.

3) Take thawed puff pastry out of the box and roll thin with a rolling pin. Cut strips about 1½” x 4”.

4) Place a shrimp on each strip of puff pastry and roll up.

5) Place rolled shrimp on a lined baking sheet and bake at 400 for 15-18 minutes, until pastry is golden brown.

Serve hot or at room temperature with maple chili sauce.

Maple Chili Sauce
2 t        Smoked Paprika
1 t        Chili Powder
3 ea     Garlic Cloves, minced
½  t     Salt
½  t     Pepper
2 T       Olive Oil
2 T       Maple Syrup

1) Heat oil in a small sauce pan. Add garlic and stir for about 20-30 second, but don’t allow to brown.

2) Add all other ingredients and cook for 2-3 minutes on low heat.

3) Serve warm.

Louisa with Maine Bicentennial Cookbook

Maine Bicentennial cookbook