Shrimp Puffs

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    • #338650

      Shrimp Puffs
      6 slices firm white sandwich bread
      1 lb frozen, uncooked shrimp, deveined and shelled
      2 cloves garlic, minced
      1 tbs butter
      1 tbs olive oil
      1-1/2 cups shredded Gruyere or Havarti cheese
      1 tsp lemon zest
      1 tsp dried dill weed
      dash pepper
      3/4 cup mayonnaise
      Preheat oven to 300°. Using small cookie cutter, cut out four rounds from each slice of bread. Place on cookie sheet and bake in oven for 10-15 min 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 min 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 400° oven for 10-13 min until golden brown and bubbly. Serve immediately. The puffs can also be baked without freezing, in a 400° oven for 8-9 min.

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