SHRIMP PUFFS
Provided by Carissa Seward
Time 25m
Yield 20 puffs
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Coat a miniature-muffin tin with cooking spray.
- Split each biscuit in half and place each half in a muffin cup, pressing it into the bottom and up the sides.
- In a medium-size bowl, mix the cheese, scallion, mayonnaise, shrimp and dill. Place 1 tablespoon of the shrimp mixture on top of each biscuit. Bake for 20 minutes, or until the puffs are golden and bubbling.
- From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.
SHRIMP TARTLETS
Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. -Gina Hutchison, Smithville, Missouri
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 9
Steps:
- Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.
Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
SWEET-AND-SOUR SHRIMP PUFFS
Steps:
- Heat oven to 375 degrees F. High Altitude (3500-6500 ft): No change. Spray cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended; set aside.
- Separate dough into 8 triangles. Cut each triangle lengthwise in half to make 16 triangles. Spread about 1/2 teaspoon cream cheese mixture on each triangle. Pat shrimp dry with paper towels. Place 1 shrimp on shortest side of each triangle; roll up, starting at shortest side, rolling to opposite point.
- Place sesame seed in small bowl. Gently press top of each roll into sesame seed; place roll, point side down, on cookie sheet.
- Bake 16 to 21 minutes or until golden brown.
- In small microwavable bowl, microwave preserves uncovered on High about 20 seconds or until melted. Gently spread 1 teaspoon melted preserves over each puff to glaze. Cool 5 minutes. Serve warm.
CREAM SHRIMP IN PUFF PASTRY SHELLS
Make and share this Cream Shrimp in Puff Pastry Shells recipe from Food.com.
Provided by foodart
Categories < 30 Mins
Time 25m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet add in butter and melted over a medium heat add in the flour and using a wire whisk blending to form a roux add in heavy cream to form a sauce and simmer for 5 minutes. Add in the shrimps, thyme, chives and salt and pepper to taste. Simmer over a low heat for 5 minutes and remove from the stove top and set aside to cool for an hour.
- Heat the oven to 350°F Beat egg and the water in a small bowl with a fork. Brush the pastry shells with the egg mixture. Place onto a cookie sheet and into the oven.
- Bake for 15 minutes or until golden brown. Remove from oven and place onto a rack to cool and spit the top third off and remove some of the center and fill with the cream shrimp's mixture and top off with the top layer.
Nutrition Facts : Calories 316.2, Fat 21, SaturatedFat 6.3, Cholesterol 48.9, Sodium 264.4, Carbohydrate 24.1, Fiber 0.8, Sugar 0.4, Protein 7.6
SHRIMP PUFFS
Discover your new go-to appetizer recipe with these tasty Shrimp Puffs. Made with on-hand ingredients, like refrigerated crescent rolls and cream cheese, these Shrimp Puffs are easy to make and ready in no time!
Provided by My Food and Family
Categories Home
Time 35m
Yield 16 servings
Number Of Ingredients 4
Steps:
- Heat oven to 375°F.
- Mix cream cheese and cocktail sauce in medium bowl until blended. Stir in shrimp.
- Unroll crescent roll dough; separate dough from each can into 8 triangles. Spoon shrimp mixture onto centers of dough triangles. Fold dough over filling to completely enclose filling; press edges together to seal. Place on baking sheet.
- Bake 12 to 15 min. or until golden brown.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 8 g
NERDMOM'S SHRIMP PUFFS
A delightful shrimp cream puff. My mom came up with this one. The recipe is for a very good pate a choux and the stuffing.
Provided by NewNerdMom
Categories For Large Groups
Time 1h20m
Yield 48 puffs, 48 serving(s)
Number Of Ingredients 15
Steps:
- PUFF or PATE A CHOUX:.
- Preheat oven to 400 degrees F. Prepare 2 sheet pans with parchment.
- Boil water, butter, sugar and salt. While coming to a boil, prepare eggs.
- Add flour and remove from heat. Work mixture together and return to heat.
- Continue working the mixture until all flour is incorporated and dough forms a ball.
- Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes.
- With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.
- Once all eggs have been added and the mixture is smooth, put dough into piping bag fitted with a round tip.
- Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans.
- Cook for 30-35 minutes or until golden brown.
- Once they are removed from the oven pierce each puff with a paring knife immediately to release steam.
- SHRIMP FILLING:.
- In large bowl, combine all ingredients except hot sauce and mix until well incorporated. Add hot sauce to taste. Chill. Fill piping bag and fill Pate a Choux puffs accordingly.
SHRIMP PUFFS
These puffs are just great as an appetizer. I developed this recipe after making cream puffs and thought it would be a good idea to have something different.
Provided by William Uncle Bill
Categories Breads
Time 55m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- TO MAKE PUFFS------------.
- Preheat oven to 400 F degrees.
- In a medium size saucepan, combine butter and water; heat to boiling.
- Stir in flour and salt using a wooden spoon.
- Stir until butter/flour mixture forms a thick, smooth base that follows the back of the spoon around the pan.
- Remove from heat; cool slightly.
- Using a wooden spoon, mix in eggs one at a time until mixture is thick and smooth.
- (This is very important to make sure that the mixture is smooth.) Drop by teaspoons onto a lightly greased cookie sheet; space 1 inch apart.
- Bake in preheated 400 F oven for 20 to 25 minutes or until puffed and golden; let cool.
- PUFF FILLING-------------.
- Rinse shrimp in cold water; drain well.
- In a medium bowl, combine shrimp, chopped celery, chopped green onions and chopped hard cooked eggs; mix well.
- In a separate bowl using a whisk, blend together mayonnaise, salt and lemon juice; fold into shrimp mixture and chill for about 1/2 hour in refrigerator.
- TO ASSEMBLE PUFFS-----------------.
- Pull or cut tops off the puffs and set aside with each puff.
- Remove any soft membrane from inside puff and discard.
- Stuff with chilled filling.
- Replace tops of puffs.
- Refrigerate until ready to serve.
- You can also use crab in place of shrimp.
SHRIMP CREAM PUFFS
This is a great holiday appetizer and is requested for Thanksgiving every year.
Provided by Kayrene Matye
Categories Seafood Appetizers
Time 1h15m
Number Of Ingredients 12
Steps:
- 1. Put hot water, butter, and salt in sauce pan and bring to a boil. Add the flour and stir well until the mixture starts to pull away from the sides of the pan. Using a mixer, then add your eggs one at a time, beating after each egg very well. This step is very important. Drop by teaspoon onto baking sheet and bake for 10 minutes at 425º. Reduce oven temperature to 400º and bake for another 23 minutes. They should be slightly browned and this time could vary so keep checking them. Remove from oven and cool.
- 2. Mix all of the remaining ingredients together for the filling. Split the cream puffs when they are cool and fill with the filling mixture. Filling mixture keeps well in the fridge for several days.
SHRIMP PUFFS
Shrimp and rice are two foods that are abundant in our area. These shrimp puffs are my family's favorite. In fact, they prefer them to fried shrimp.
Provided by Taste of Home
Categories Appetizers Dinner
Time 1h
Yield about 4 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the egg yolks, milk and oil. Combine the flour, baking powder, onion powder, salt and pepper; add to yolk mixture and mix well. Stir in the rice, shrimp, parsley and pepper sauce., In a bowl, beat egg whites until soft peaks form; fold into shrimp mixture. , In an electric skillet or deep-fat fryer, heat oil to 350°. Drop batter by tablespoons into hot oil. Fry puffs, a few at a time, for 1-1/2 minutes on each side or until browned and puffy. Drain on paper towels. Serve warm.
Nutrition Facts :
SHRIMP PUFF PASTRY TRIANGLES
Shrimp de Jonghe is a dish invented in Chicago. It is usually baked and served in a casserole dish, but my shrimp puff pastry version is hand-held. The shrimp filling is perfect with crunchy pastry dough. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large skillet, melt 2 tablespoons butter over medium heat. Add bread crumbs and 1/4 teaspoon garlic powder. Cook and stir until toasted, 3-4 minutes. Transfer to a small bowl; wipe pan clean., In the same skillet, melt remaining 3 tablespoons butter over medium heat. Add shrimp and remaining 3/4 teaspoon garlic powder; cook and stir until shrimp turn pink, 6-8 minutes. Reduce heat to low; stir in 1/3 cup cream cheese, sherry, parsley, tarragon and nutmeg until combined. Remove from the heat., On a lightly floured surface, unfold puff pastry. Roll into a 12-in. square. Cut into four 6-in. squares. Spread remaining 1/3 cream cheese over squares to within 1/2 in. of edges. Using a slotted spoon, place about 1/2 cup shrimp mixture on one side of each square. Fold dough over filling. Press edges with a fork to seal. Brush beaten egg over tops. Prick tops with a fork. Sprinkle with reserved crumb mixture, pressing lightly to adhere. Place on a parchment-lined baking sheet. Bake until golden brown, 20-25 minutes. If desired, serve with lemon wedges.
Nutrition Facts : Calories 616 calories, Fat 37g fat (15g saturated fat), Cholesterol 208mg cholesterol, Sodium 586mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 5g fiber), Protein 26g protein.
CRAB & SHRIMP IN PUFF PASTRY
Make and share this Crab & Shrimp in Puff Pastry recipe from Food.com.
Provided by Nana Bev
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter, add onion and red pepper and saute until just softened.
- Add flour and stir to incorporate the flour with the butter/onion mixture. Slowly add the cream, stirring constantly until all cream has been added. Cook until thick and smooth. Add crabmeat, raw shrimp, mushrooms and sherry to the sauce and cook until shrimp are pink through.
- Stir in the grated cheeses. Let simmer until reduced and thickened a little more.
- Line a deep dish pie plate (or any other type of ovenproof dish) with the pastry (keep the parchment paper and put that down first so the pastry won't burn to the bottom).
- Add the crab/shrimp mixture. Put another sheet of pastry (no parchment) on the top, pinch edges together. Cut vent holes in the top and brush with a little melted butter. Sprinkle with more cheese if you wish.
- Bake at 350 for about 30 minutes or until the pastry is puffed and golden.
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EASY SHRIMP PUFFS RECIPE | HORS D'OUEVRE
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Cuisine AmericanEstimated Reading Time 6 minsCategory AppetizerTotal Time 17 mins
- Remove the puff pastry from the freezer and let it rest outside for about 30 minutes. I know this is a bit unorthodox, as you usually want your puff pastry as cold as possible before baking, but I actually prefer a little less puff and more concentrated buttery flavor that comes with letting it come down in temp a bit.
- Place a teaspoon of cream cheese in the center, then a shrimp, then close it by taking the corners and bringing them into the center. Pinch all the sides to ensure there is no openings.
- Place all the uncooked shrimp puffs on a parchment lined baking tray and brush with an egg was consisting of 1 egg and 3 tbsp of water.
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