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.
PUFFS
Puffs that you put tuna, ham, chicken, shrimp, or egg salads. This is a wonderful basic recipe that you can build on and create sweet or savory dishes. Stuff them with vanilla ice cream and top with chocolate sauce. Voila, a fabulous dessert that looks like you spent hours on, but you didn't!
Provided by giteup
Categories Appetizers and Snacks
Yield 20
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside.
- In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes.
- Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet.
- Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.
Nutrition Facts : Calories 38.9 calories, Carbohydrate 2.4 g, Cholesterol 24.7 mg, Fat 2.8 g, Fiber 0.1 g, Protein 1 g, SaturatedFat 1.6 g, Sodium 23.4 mg
CREAM PUFFS
These versatile and tender pastry puffs are stuffed with a traditional cream filling. We also have many other tempting filler ideas for you.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth.
- On ungreased cookie sheet, drop dough by slightly less than 1/4 cupfuls about 3 inches apart. Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes.
- Make one of the fillings (directions below). Cut off top third of each puff and pull out any strands of soft dough. Fill puffs with filling; replace tops. Cover; refrigerate until serving. Store covered in refrigerator. Eggnog Fluff Filling: In large bowl, beat pudding mix, milk, rum extract, nutmeg and ginger with electric mixer on low speed until well blended. Add whipping cream; beat on high speed 1 to 2 minutes or until soft peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 3 hours. Just before serving, sprinkle with powdered sugar or brush tops with light corn syrup and sprinkle with colored sugar or nonpareils. Peppermint Whipped Cream Filling: In large bowl, beat ingredients with electric mixer on high speed until stiff peaks form. Fill puffs. Serve immediately, or cover and refrigerate up to 4 hours.
Nutrition Facts : Calories 370, Carbohydrate 26 g, Cholesterol 165 mg, Fiber 0 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 260 mg
CREAM PUFF SHELLS
Choux pastry -- fill with sweetened whipped cream or custard.
Provided by GINGER P
Categories World Cuisine Recipes European French
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C). In medium saucepan, combine shortening, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon.
- Pipe or spoon onto ungreased cookie sheet and bake 20 minutes, reduce heat to 350 degrees F (175 degrees C) and bake 20 minutes more, or until golden and sound hollow when tapped. Cool and fill.
Nutrition Facts : Calories 137.3 calories, Carbohydrate 8.1 g, Cholesterol 62 mg, Fat 10.3 g, Fiber 0.3 g, Protein 3.2 g, SaturatedFat 2.7 g, Sodium 47.8 mg, Sugar 0.2 g
SHRIMP STUFFED PUFF PASTRIES
These are really yummy to have for dinner - I like to have them with asparagus on the side. Courtesy of an ex-boyfriend.
Provided by Mooseybear
Categories < 30 Mins
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bake puff pastry shells according to package directions.
- When done, cut out the top and scoop out the dough.
- Discard the dough, keep the top to the pastry.
- Cream all remaining ingredients together.
- Spoon filling into pastry shells and replace lids.
- Bake for 10 minutes at 350 degrees.
Nutrition Facts : Calories 383.8, Fat 28, SaturatedFat 10.1, Cholesterol 79, Sodium 423.3, Carbohydrate 22.8, Fiber 0.7, Sugar 1.3, Protein 10.4
STUFFED SHRIMP WITH GARLIC CREAM SAUCE
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 6 servings as an appetizer
Number Of Ingredients 22
Steps:
- To prepare the garlic cream sauce: Heat 3 tablespoons of oil with the butter in a medium skillet over medium heat. Add the onion, shallots, garlic, and cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Add the anchovy paste and cook until fragrant. Add the half-and-half and simmer over medium-low heat.
- In a small bowl, combine the cornstarch with an equal amount of water and mix well. Whisk 1 1/2 tablespoons of the cornstarch mixture into the sauce. Whisk the sauce as it returns to a simmer. Simmer for 1 to 2 minutes then check the consistency. Repeat the process if the sauce is too thin. Season the sauce with salt and pepper and keep warm over very low heat.
- To prepare the artichoke, shrimp, and stuffing: Put the artichoke in a medium saucepan, add about 2 inches of water and a little salt. Cover the pot and steam the artichoke over medium heat until a leaf pulls off easily, about 40 minutes. Allow the artichoke to cool then pull away the leaves and scrape the fibrous 'hair' from the heart. Slice the artichoke heart and reserve.
- Preheat the oven to 400 degrees F.
- Heat 2 tablespoons oil in a medium skillet over medium heat. Add the onion, garlic, and shallots. Cook, stirring frequently, until the onions are tender and translucent, about 7 minutes. Remove the pan from the heat and add the bread crumbs, half the parsley and season with salt and pepper. Moisten the stuffing with enough chicken stock so that it holds together. Set the stuffing aside.
- Butterfly the shrimp. Remove the veins then lay the shrimp flat, cut-side up. Spoon stuffing into each shrimp. Place the artichokes in the bottom of a greased baking dish. Re-form the shrimp and place them in a snug single layer over the artichokes. Drizzle the shrimp with the melted butter and a little olive oil and bake until they are firm and opaque, about 10 minutes.
- Arrange the shrimp and artichoke on appetizer plates then drizzle with garlic cream. Garnish with the remaining parsley and serve.
CREAM PUFFS WITH CURRIED SHRIMP
Provided by Craig Claiborne And Pierre Franey
Categories project, sauces and gravies, appetizer
Time 25m
Yield 24 filled cream puffs
Number Of Ingredients 9
Steps:
- Cut the shrimp into half-inch or slightly smaller pieces. There should be about one and one-quarter cups. Set aside.
- Melt the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the curry powder and stir to blend.
- Add the cream and chutney and cook down to about half a cup. Add salt and pepper to taste. Add the shrimp and cook, stirring, one or two minutes or until the shrimp lose their raw look throughout.
- Slice off the tops of all the cream puffs. Spoon an equal portion of the mixture into each cream-puff bottom. Replace the tops and serve.
CRAB-STUFFED MINI PUFFS
These tender puffs from our home economists feature a fast mouthwatering seafood spread. Because of their smaller size, the savory bites are an ideal addition to brunch buffets, spring luncheons or parties.
Provided by Taste of Home
Categories Appetizers Dinner
Time 50m
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- In a heavy saucepan over medium heat, bring water, butter and 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. Beat until smooth and shiny., Drop by tablespoonfuls 3 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove and discard soft dough from inside. Cool puffs completely., For filling, combine the mayonnaise, sour cream, onion, salt, dill, lemon juice and pepper in a bowl. Fold in the crab. Fill bottom halves of puffs; replace tops. Serve immediately.
Nutrition Facts : Calories 302 calories, Fat 26g fat (8g saturated fat), Cholesterol 107mg cholesterol, Sodium 554mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 5g protein.
GOLDEN SHRIMP PUFFS
I first served these at a New Year's Eve get-together a few years ago. After receiving raves, they became part of my regular appetizer offerings throughout the year. -Patricia Slater, Baldwin, Ontario
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 4 dozen.
Number Of Ingredients 8
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.
Nutrition Facts :
CREAM PUFFS STUFFED WITH WARM SHRIMP SALAD
I got this recipe at a holiday recipe exchange. It's yummy! Note crumbled feta can be substituted for crumbled Gorgonzola if desired.
Provided by Brookes Kitchen
Categories < 60 Mins
Time 45m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Cream puffs: Melt butter in boiling water. Add flour and 1/4 tsp salt- stir vigorously. Cook and stir until mixture forms a ball. Cool slightly. Add eggs one at a time- beating until smooth. Grease cookie sheet and spoon small spoonfuls of mixture onto cookie sheet. Bake at 450 degrees for 20 minutes. Let cool. Once cool, cut off top and remove inside carefully with a spoon. Add Warm Shrimp Salad or other filling and replace top.
- Warm Shrimp Salad: Chop shrimp into small pieces and set aside. Chop avocados and tomatoes into small pieces and mix with the minced onions and chopped parsley.
- Next, saute the minced garlic in the olive oil in a frying pan until fragrant. Add the chopped bacon and saute for a minute or two, or until just beginning to brown. Add shrimp and toss until they are opaque. Add salt and freshly ground pepper to taste. Add lemon juice and half of the cheese. Toss together and immediately add to avocado mixture. Toss again. Sprinkle remaining cheese and toss again. Add a spoonful to each mini cream puff cup and serve immediately.
Nutrition Facts : Calories 498.9, Fat 35.4, SaturatedFat 15.5, Cholesterol 266.3, Sodium 1174.6, Carbohydrate 20.9, Fiber 4.5, Sugar 2.1, Protein 25.7
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