Review of last recipe (photo above) - Really delicious and the addition of the garlic really enhanced the flavor.  The downside .. it's a lot of work.  And, frankly, the bearnaise sauce (though one of my favorite things in life) really isn't needed.  The chicken is really good on its own.

TODAY'S RECIPE - PEASANT UPTOWN'S SHRIMP PASTRY LOG
I googled Peasant Uptown and found out it was a restaurant in Atlanta GA, that is now closed.  There is a fb page for past employees; trying to get a reunion together.

4 servings

3 tbsp butter
4 canned artichoke hearts, drained and halved
8 oz fresh mushrooms, halved
1 tbsp parsley
1 tbsp garlic salt

1 10" x 15" sheet of puff pastry
10 oz sliced swiss cheese
12 jumbo shrimp, cooked and shelled
1 egg, beaten

1/2 tsp parsley

Melt butter in large skillet over medium-high heat.  Add artichoke heats, mushrooms, parsley and garlic salt and saute until mushrooms are tender; about 2 minutes.  Let mixture cool; drain well.

Grease rimmed large baking sheet.  Place puff pastry on baking sheet.  Overlap cheese slices lengthwise along right half of dough, leaving 1" border at long edge and 1/2" border at each end.  Arrange artichoke hearts on cheese, spacing evenly.  Spoon mushrooms over.  Arrange row of shrimp atop mushrooms.  Brush borders with some of the beaten egg.  Fold left half of dough over filing, pressing edges firmly with fork to seal (can be prepared up to 8 hours ahead to this point, covered with foil or plastic wrap and refrigerated).

Preheat oven to 475 degrees.  Brush pastry with egg; sprinkle with parsley.  Bake 15 minutes.  Reduce oven temperature to 375 degrees and continue baking until golden; about 15-20 minutes.  Serve immediately.