Shrimp Puffs
(makes approximately 20 appetizers)
- 6 tablespoons butter
- 3/4 cup water
- 3/4 cup flour
- 1/4 teaspoon garlic powder
- pinch salt
- 3 eggs
- 1/4 cup chopped scallions
- 1 cup frozen cooked salad shrimp (thawed, rinsed and drained)
- 1/3 cup grated parmesan cheese
OR
For bacon cheddar puffs the following ingredients should be substituted for the shrimp and parmesan cheese:
- 5 slices bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese
-Preheat your oven to 400 degrees fahrenheit.
-Cut the butter into smaller pieces (about tablespoon-sized) and place the butter and water in a medium saucepan over
medium-high heat. Bring to a boil, just until butter is melted (cutting the butter into smaller pieces helps it melt faster
than if you kept it in one piece).
-As soon as the butter melts, add the flour, garlic powder and salt. Stir rapidly until the dough starts to stick together
and leaves the sides of the pan.
-Remove the pan from your stovetop and let it rest for about 5 minutes, to cool down a bit.
-Add the eggs, one at a time, and thoroughly mix each egg into the dough before adding the next one.
-After the third egg has been thoroughly mixed in, stir in the shrimp, scallions and parmesan.
***(If you are making bacon cheddar puffs instead of shrimp puffs, stir in the bacon and cheddar at this time instead of
the shrimp and parmesan.)***
-Drop heaping tablespoons of the dough onto parchment-lined baking sheets.
-Bake for approximately 22 to 25 minutes.
***to freeze: allow to cool completely, then place into a zip lock freezer bag in your freezer. To reheat, take the puffs
out of the freezer and let them sit at room temperature for a few minutes while you preheat your oven to 425 degrees.
Bake the still-mostly frozen puffs for 5 to 8 minutes, until they are completely thawed and nicely warmed.***