Shrimp Puffs Food

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.

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:

• 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 PUFFS

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.

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.

GOLDEN SHRIMP PUFFS

Steps:

• In a saucepan, bring butter, water and garlic salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Stir in the shrimp, onions and 4 tablespoons Parmesan cheese. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Sprinkle with remaining Parmesan cheese. Bake at 400° for 25-30 minutes or until golden brown. 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:

• Place the shrimps in a saucepan with water seasoned with salt, a branch of coriander and a peeled onion. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about five minutes. When the shrimps are cooked, drain them with a skimmer and let cool slightly (reserve the cooking water). Peel the shrimps and set aside.
• In a bowl, dissolve the corn starch in 100 ml (1/2 cup) of the shrimps cooking water and set aside.
• Put the olive oil, the chopped onion and the chopped garlic in a saucepan and saute over low heat until the onion starts to turn golden. Add the peeled shrimps together with the dissolved corn starch and season with pepper. Stir and simmer about five minutes over low heat until the sauce begins to thicken, stirring occasionally.
• Turn off the heat and sprinkle with chopped coriander.
• Preheat the oven to 180ºC (350ºF).
• Roll out the puff pastry over a table and place on top the previous mixture. Roll the dough over the filling, brush with slightly beaten egg yolk and sprinkle with thyme. Bake until the pastry starts to golden brown, about 15 minutes.
• Turn off the oven and serve.

SHRIMP PUFFS - OAMC

Steps:

• Preheat oven to 300°F Using small cookie cutter, cut out four rounds from each slice of bread.
• Place on cookie sheet and bake in oven for 10-15 minutes or until bread is crisp and dry, turning bread rounds over once halfway through baking time.
• Cool on wire rack.
• Heat butter and olive oil in heavy skillet and cook garlic and shrimp just until shrimp curl and turn pink.
• Remove from heat and set aside for 10-15 minutes to cool slightly.
• In large bowl, combine cheese, lemon zest, dill, mayonnaise, and pepper.
• Finely chop shrimp and add to cheese mixture.
• Top bread rounds with shrimp mixture, mounding and smoothing the shrimp.
• Freeze in single layer on baking sheet, then store in freezer container in single layer.
• When ready to eat, bake puffs, frozen, in preheated 400F oven for 10-13 minutes until golden brown and bubbly.
• Serve immediately.
• You can also bake the puffs without freezing them, in a 400F oven for 8-9 minutes.

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:

• Preheat oven to 375°.
• In a small mixing bowl, mix cheese, mayonnaise, onion and garlic powder together until blended, stir in shrimp.
• Cut 10 (2 inch) rounds from bread slices.
• Mound 1 tablespoon of shrimp mixture onto each bread round.
• Place on an ungreased baking sheet.
• Bake at 375° for 10 to 12 minutes or until golden brown.

SHRIMP PUFFS

Steps:

• Preheat the oven to 400 degrees.
• Spray a mini muffin tin with non-stick cooking spray. Cut each biscuit in half and then place each half into a muffin cup, pressing the biscuit up the sides of the cup.
• Add the mayonnaise, cheese, dill, scallion and shrimp to a bowl. Season with salt and pepper to taste and stir. Divide the filling between the biscuits.
• Bake for 20 minutes until the biscuits are golden brown and puffy. Garnish with more fresh dill if desired.

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.