Shrimp Cream Puffs Recipes

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SHRIMP PUFFS



Shrimp Puffs image

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

2 eggs, separated
3/4 cup milk
1 tablespoon canola oil
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons onion powder
1 teaspoon salt
1/2 teaspoon pepper
3 cups cooked rice
1 pound uncooked shrimp, peeled, deveined and chopped or 2 cans (4-1/2 ounces each) small shrimp, drained
1/4 cup minced fresh parsley
1/2 teaspoon hot pepper sauce
Additional oil for deep-fat frying

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 PUFFS



Shrimp Puffs image

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

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4 cup HEINZ Zesty Cocktail Sauce
3/4 lb. cooked cleaned medium shrimp, coarsely chopped
2 cans (8 oz. each) refrigerated crescent dinner rolls

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

SHRIMP PUFFS



Shrimp Puffs image

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

1/4 cup butter
1/2 cup water
1/2 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
12 ounces canned tiny shrimp or 12 ounces canned tiny fresh shrimp
1 celery, , finely chopped
3 tablespoons finely chopped green onions
3 large hardboiled egg, chopped
2/3 cup mayonnaise
1/4 teaspoon salt
2 tablespoons fresh lemon juice

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.

SWEET-AND-SOUR SHRIMP PUFFS



Sweet-and-Sour Shrimp Puffs image

Provided by Food Network

Categories     appetizer

Time 45m

Yield 16 appetizers

Number Of Ingredients 8

3 tablespoons cream cheese spread (from 8-oz. container)
1 teaspoon soy sauce
1/4 teaspoon ground ginger
1/2 teaspoon finely chopped garlic
1 can (8 oz.) Pillsbury® refrigerated butter flake crescent dinner rolls (8 rolls)
16 uncooked deveined peeled large shrimp (about 1/2 lb.), thawed if frozen, tails removed, if desired
3 tablespoons sesame seed
1/3 cup SMUCKER'S® Apricot Preserves

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.

NERDMOM'S SHRIMP PUFFS



Nerdmom's Shrimp Puffs image

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

1 cup water
6 tablespoons butter
1 tablespoon sugar
1 teaspoon salt
1 cup bread flour
4 large eggs, plus
2 egg whites (eggs should equal 1 cup)
1 lb baby shrimp, chopped
1/2 cup celery, chopped very fine
1 (8 ounce) package cream cheese, softened
2 tablespoons grated onions
1/4 teaspoon Worcestershire sauce
1/2 teaspoon lemon juice
1/4 teaspoon garlic powder
3 -10 drops hot sauce, to taste

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.

CREAM PUFFS



Cream Puffs image

An easy and impressive way to make a great dessert. Whip them up and watch them disappear!

Provided by Shellie Wendel

Categories     Desserts

Time 55m

Yield 20

Number Of Ingredients 8

2 (3.5 ounce) packages instant vanilla pudding mix
2 cups heavy cream
1 cup milk
½ cup butter
1 cup water
¼ teaspoon salt
1 cup all-purpose flour
4 eggs

Steps:

  • Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
  • Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
  • When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 15.2 g, Cholesterol 76.9 mg, Fat 13.3 g, Fiber 0.2 g, Protein 2.9 g, SaturatedFat 8 g, Sodium 230.6 mg, Sugar 8 g

MINI SHRIMP-STUFFED PROFITEROLES (CREAM PUFFS)



MINI SHRIMP-STUFFED PROFITEROLES (CREAM PUFFS) image

Categories     Sandwich     Shellfish     Tailgating     Boil

Yield 48 mini profiteroles

Number Of Ingredients 6

1 Recipe for Cream Puff Pastry for "mini" profiteroles
(such as Epicurious recipe: Cream Puffs with Vanilla Ice Cream and Chocolate Sauce) -- can be made ahead and frozen until day of tailgate or party.
1 pound large or medium shrimp, shell on
2-3 stalks celery
1/2 to 3/4 cups mayonaise
Sale & Pepper

Steps:

  • Bake "mini" sized cream puffs according to directions. Should have about 48 cream puffs. Cool completely (be sure to make a small slit or skewer a small hole in each so that steam can escape as they are cooling and they do not get soggy) then cut through the middle horizontally but not all the way through, leaving a "hinge" on one side. Store in zip lock bags if taking on the road. Cook shrimp in heavily salted, boiling water approximately 3-4 minutes or until pink & tender and just done. Strain then cool in ice bath to stop cooking process. Drain. Peel & devein. Chop shrimp into medium dice (4-6 pieces per shrimp) and place in large bowl. Cut celery into narrow julienne strips, and then cut across into very thin pieces or fine dice. Add to shrimp in bowl. Add mayonaise to shrimp, 1/4 cup at a time. Only use enough to coat shrimp and celery; not too heavy. Salt & pepper to taste. Put shrimp mixture into a large zip lock plastic bag and chill to blend flavors, at least 1/2 hour. When ready to serve, arrange mini cream puffs on a serving plate. Snip a bottom corner of the shrimp bag with scissors, to use like a pastry bag. Fill each cream puff bottom until filling peaks out a little with "lid" closed down so your guests can see what's inside, about 1-2 Tablespoons each depending on the size of your cream puffs. Serve immediately. Only fill as many as you will eat in a short time as the cream puffs can start to get soggy if they sit too long.

SHRIMP PUFF PASTRY TRIANGLES



Shrimp Puff Pastry Triangles image

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

5 tablespoons butter, divided
1/2 cup panko bread crumbs
1 teaspoon garlic powder, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined, tails removed
2/3 cup spreadable garlic and herb cream cheese, divided
1/2 cup sherry or chicken broth
1/4 cup minced fresh parsley
1/2 teaspoon dried tarragon
1/8 teaspoon ground nutmeg
1 sheet frozen puff pastry, thawed
1 large egg, beaten, room temperature
Lemon wedges, optional

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.

EASY MINI STRAWBERRY CREAM PUFFS



Easy Mini Strawberry Cream Puffs image

A perfect Valentine's Day treat! You'll need to put a bit of muscle into beating the dough, but just think of it as pre-burning calories. Once you taste these, it's really hard to stop at one. Delicious! Also great filled with ice cream and dipped in chocolate. These freeze well.

Provided by Nicole

Categories     Pastries

Time 45m

Yield 12

Number Of Ingredients 9

½ cup water
¼ cup unsalted butter
1 pinch salt
½ cup all-purpose flour
2 large eggs
½ cup cold whipping cream
1 teaspoon white sugar
12 large strawberries, hulled
1 tablespoon powdered sugar, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place a mixing bowl in the freezer.
  • Combine water, butter, and salt in a saucepan; bring to a boil.
  • Remove from the heat and immediately add flour; quickly beat in the flour with a wooden spoon, alternating between pressing on the dough and beating it quickly. Continue until dough has formed a ball and no longer sticks to the side of the pan.
  • Add 1 egg, and using the same technique above, beat it in until dough has reached a smooth consistency. Repeat with the second egg. Beat until dough begins to break into strands, about 5 more minutes.
  • Divide dough into 12 pieces. Round each piece and place 2 inches apart on an ungreased baking sheet.
  • Bake in the preheated oven until puffed up and browned, about 20 minutes. Remove and cool on a wire rack.
  • Meanwhile, pour cold cream into the chilled mixing bowl. Add white sugar and beat with a hand mixer until light and fluffy.
  • Slice across the tops of the cooled cream puffs just enough to open; they will be hollow inside. Put a heaping tablespoon whipped cream in the top and bottom cavities. Put a strawberry in the middle and close the two halves. Set on a plate and dust with powdered sugar.

Nutrition Facts : Calories 108.5 calories, Carbohydrate 6.7 g, Cholesterol 54.8 mg, Fat 8.4 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 5 g, Sodium 29.5 mg, Sugar 1.9 g

CREAM PUFFS WITH CURRIED SHRIMP



Cream Puffs With Curried Shrimp image

Provided by Craig Claiborne And Pierre Franey

Categories     project, sauces and gravies, appetizer

Time 25m

Yield 24 filled cream puffs

Number Of Ingredients 9

3/4 pound fresh shrimp, shelled and deveined
1 tablespoon butter
3 tablespoons finely chopped onion
1 tablespoon curry powder
1 cup heavy cream
3 tablespoons finely chopped chutney
Salt, if desired
Freshly ground pepper
24 cream puffs (see recipe)

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.

CREAMY SHRIMP BAKE



Creamy Shrimp Bake image

This creamy shrimp dish is made extra special with a puff pastry crust.

Provided by My Food and Family

Categories     Dairy

Time 55m

Yield Makes 8 servings.

Number Of Ingredients 10

1-1/2 lb. uncooked medium shrimp, peeled, deveined
2 Tbsp. cornstarch
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 can (14.75 oz.) cream-style corn
1/2 tsp. ground red pepper (cayenne)
1 pkg. (6 oz.) baby spinach leaves
1-1/4 cups KRAFT Shredded Colby & Monterey Jack Cheeses
1 jar (7 oz.) roasted red peppers, drained, coarsely chopped
1 frozen puff pastry sheet (1/2 of 17.3-oz. pkg.), thawed
1 egg, beaten

Steps:

  • Heat oven to 400ºF.
  • Toss shrimp with cornstarch until evenly coated. Mix cream cheese, corn and ground red pepper in large bowl until well blended. Add spinach, shredded cheese and roasted peppers; mix well. Stir in shrimp; spoon into 13x9-inch baking dish.
  • Unfold pastry sheet on lightly floured surface; roll out to 14-1/2x10-1/2-inch rectangle. Place over ingredients in baking dish. Fold under and flute edge, trimming corners of pastry if necessary. Brush with egg.
  • Bake 40 min. or until crust is golden brown and center of casserole is heated through.

Nutrition Facts : Calories 410, Fat 23 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 190 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g

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