Creamy Shrimp Dill Puffs Recipes

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SHRIMP PUFFS

Provided by Carissa Seward

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 7



Shrimp Puffs image

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.

Oil spray
1 large can refrigerator biscuits
2 cups Monterey jack cheese, shredded
2 green onions, chopped
1 cup mayonnaise
1 pound small shrimp, cooked
1 teaspoon fresh dill, chopped

CREAMY SHRIMP AND DILL PUFFS

Make and share this Creamy Shrimp and Dill Puffs recipe from Food.com.

Provided by cookiedog

Categories     Brunch

Time 37m

Yield 16 puffs

Number Of Ingredients 6



Creamy Shrimp and Dill Puffs image

Steps:

  • Preheat oven to 375°F
  • Mix cream cheese, 1/4 teaspoons dill, and ginger.
  • Stir in green onions; set aside.
  • Unroll crescent dough; separate into 8 triangles.
  • Cut each triangle in half to make 16 triangles.
  • Stretch dough slightly and place crescent triangles into lightly greased standard sized muffin pans so that the bottom of the muffin cup is covered and crescent corners are lying outside the cup.
  • Divide shrimp evenly into cups (about 1 heaping teaspoons per cup).
  • Top each cup with 1/2 teaspoons cream cheese mixture.
  • Loosely fold dough corners into center; pinch corners together and twist to seal tightly.
  • Lightly sprinkle tops with remaining 1/4 teaspoons dill.
  • Bake uncovered 15-17 minutes or until crisp and golden brown.

Nutrition Facts : Calories 55.4, Fat 2.1, SaturatedFat 1, Cholesterol 10.8, Sodium 87.2, Carbohydrate 7.5, Fiber 0.5, Sugar 0.6, Protein 1.6

1/3 cup whipped cream cheese
1/2 teaspoon dried dill weed, divided
1/4 teaspoon ginger
1 tablespoon chopped green onion
1 (8 ounce) can refrigerated crescent dinner rolls
3/4 cup chopped pre- cooked shrimp

SHRIMP PUFFS

Provided by Carissa Seward

Time 25m

Yield 20 puffs

Number Of Ingredients 7



Shrimp Puffs image

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.

Cooking spray, for coating the muffin tin
1 7 1/2-ounce can refrigerator biscuits
1 cup shredded monterey jack cheese
1 scallion, white part and some green, chopped
1/2 cup mayonnaise
1/2 pound baby shrimp, cooked and peeled
1/2 teaspoon chopped fresh dill

SHRIMP CREAM PUFFS

This is a great holiday appetizer and is requested for Thanksgiving every year.

Provided by Kayrene Matye

Categories     Seafood Appetizers

Time 1h15m

Number Of Ingredients 12



Shrimp Cream Puffs image

Steps:

  • 1. Put hot water, butter, and salt in sauce pan and bring to a boil. Add the flour and stir well until the mixture starts to pull away from the sides of the pan. Using a mixer, then add your eggs one at a time, beating after each egg very well. This step is very important. Drop by teaspoon onto baking sheet and bake for 10 minutes at 425º. Reduce oven temperature to 400º and bake for another 23 minutes. They should be slightly browned and this time could vary so keep checking them. Remove from oven and cool.
  • 2. Mix all of the remaining ingredients together for the filling. Split the cream puffs when they are cool and fill with the filling mixture. Filling mixture keeps well in the fridge for several days.

1 c hot water
1/2 c butter
1 c flour
4 eggs
1/2 tsp salt
4 can(s) 6 oz size, baby shrimp
1-1/2 c chopped celery
3 eggs, hard boiled
3 tsp onion salt
1 tsp black pepper
2 pkg 8 oz, cream cheese
3/4 c mayonaise

CREAM SHRIMP IN PUFF PASTRY SHELLS

Make and share this Cream Shrimp in Puff Pastry Shells recipe from Food.com.

Provided by foodart

Categories     < 30 Mins

Time 25m

Yield 18 serving(s)

Number Of Ingredients 11



Cream Shrimp in Puff Pastry Shells image

Steps:

  • In a large skillet add in butter and melted over a medium heat add in the flour and using a wire whisk blending to form a roux add in heavy cream to form a sauce and simmer for 5 minutes. Add in the shrimps, thyme, chives and salt and pepper to taste. Simmer over a low heat for 5 minutes and remove from the stove top and set aside to cool for an hour.
  • Heat the oven to 350°F Beat egg and the water in a small bowl with a fork. Brush the pastry shells with the egg mixture. Place onto a cookie sheet and into the oven.
  • Bake for 15 minutes or until golden brown. Remove from oven and place onto a rack to cool and spit the top third off and remove some of the center and fill with the cream shrimp's mixture and top off with the top layer.

Nutrition Facts : Calories 316.2, Fat 21, SaturatedFat 6.3, Cholesterol 48.9, Sodium 264.4, Carbohydrate 24.1, Fiber 0.8, Sugar 0.4, Protein 7.6

1/4 cup unsalted butter
1/2 cup flour
heavy cream
1 lb medium shrimp, 41 to 50 peel and deveined
1/2 teaspoon thyme
2 tablespoons minced fresh chives
salt
white pepper
18 pepperidge farm frozen puff pastry shells
1 beaten egg
1 teaspoon water

SHRIMP PUFF PASTRY TRIANGLES

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



Shrimp Puff Pastry Triangles image

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.

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

CREAMY SHRIMP DILL PUFFS

Provided by My Food and Family

Categories     Meal Recipes

Number Of Ingredients 6



Creamy Shrimp Dill Puffs image

Steps:

  • 1) Unroll crescent dough; separate into 8 triangles. Cut each triangle in half to make 16 triangles. Stretch dough slightly and place crescent triangles into stand-size muffin pans so that the bottom of each muffin cup is covered and crescent corners are lying outside the cup.
  • 2) Mix cream cheese, 1/4 teaspoon of the dill weed, and ginger in small bowl until smooth. Stir in green onion. Divide shrimp evenly among muffin cups (about 1 heaping teaspoon per cup). Top each cup with 1/2 teaspoon of cream cheese mixture. Loosely fold dough corners into center; pinch corners together and twist to seal tightly. Lightly sprinkle tops with remaining 1/4 teaspoon dill.
  • 3) Bake 375 degree oven 15 to 17 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

8 ounces crescent rolls
0.333333333333 cups whipped cream cheese
0.5 teaspoons dill weed
0.25 teaspoons ground ginger
1 tablespoons green onions
0.75 cups shrimp

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