Nerdmoms Shrimp Puffs Recipes

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.

SHRIMP PUFFS

Steps:

• Heat oven to 350 degrees F. Spray miniature muffin tin with oil spray. Split each biscuit in half and place in muffin tin, pressing into the bottom.
• Mix next 5 ingredients together in medium bowl and place 1 tablespoon of shrimp mixture in biscuit dough. Bake for 15 minutes or until golden and bubbling.

SHRIMP PUFFS

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.

SAVORY SHRIMP PUFF PASTRY

Steps:

• In a mixer, combine flour, butter and cream cheese.
• Mix until dough forms a ball and cleans the sides of the bowl.
• Wrap dough in plastic wrap and chill for 15 minutes.
• Add butter, onion and garlic and parsley to the pan on stove top. Saute for 2 to 3 minutes.
• Add the shrimp, along with some salt and pepper and mix together. Saute for another 1 minute.
• Combine cool water with flour until you have a smooth milky mixture.
• Add the flour water mixture to the pan, stir together a few times and put aside to cool before filling cups.
• Remove dough from the fridge and shape dough into 2 dozen 1-inch balls. Place each in a paper-lined or greased miniature (1 ¾"-inch) muffin cup.
• Press dough on bottom and sides of each cup.
• Scoop 1 tbsp of the cool shrimp filling and place inside each cup.
• Bake in a 365°F preheated oven for 25 minutes or until golden brown and filling is set.
• Cool in pans on a wire rack.

NERDMOM'S SHRIMP PUFFS

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

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 CHEESE PUFFS

Steps:

• Preheat the oven to 350°F.
• Stir together the butter and cheese in a large bowl. Separate the egg white from the yolk. Place the white in a separate bowl and stir the yolk into the cheese mixture. Beat the egg white with a whisk or fork for 2 to 3 minutes, until the egg white forms peaks that remain upright when the whisk is pulled out. Spoon the egg white into the cheese mixture and gently fold it in by running a rubber spatula or spoon down the edge to the bottom of the bowl, bringing it up the other side, and folding the cheese over the egg white. Continue this process until it is fairly well mixed. (It is better to have a few streaks of egg white than to overmix and deflate the whites and keep them from puffing up.)
• Remove and discard the crusts from the bread (or reserve for another purpose), cut each slice into quarters, and place the pieces on a baking sheet. Place 1 shrimp on each piece of bread and top with a rounded teaspoon of the cheese mixture. Bake for 15 to 18 minutes, until golden brown. Place on a serving platter, and serve immediately.

SHRIMP PUFF PASTRY TRIANGLES

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.

SHRIMP PUFFS

Steps:

• Heat oven to 350 degrees F. Spray miniature muffin tin with oil spray.
• Unroll crescent rolls and press dough into one large rectangle.
• Cut rectangle into 24 squares. Press dough squares into muffin cups, pushing around to fit.
• Mix next 5 ingredients together in medium bowl and place 1 tablespoon of shrimp mixture in biscuit dough.
• Bake for 15 minutes or until golden and bubbling.

SHRIMP PUFFS

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.