Best Shrimp Cheese Puffs Deep Fried Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 :

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.

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.

SHRIMP AND CHEESE PUFFS



Shrimp and Cheese Puffs image

This recipe is SOOO easy. I learned it as a co-ed away from home for the first time and trying to make appetizers and snacks for dorm parties and such. I still make it today, especially when impromptu guests pop in.

Provided by peskyleo

Categories     Spreads

Time 4m

Yield 32 crackers, 8 serving(s)

Number Of Ingredients 5

32 crackers
1/4 cup butter
2 cups cheddar cheese, shredded
1 egg, separated
4 1/2 ounces small shrimp, drained

Steps:

  • Arrange crackers on two napkin lined plates.
  • In medium, microwave-safe bowls, microwave butter on High for 10 seconds to soften. Add cheese to butter and blend well. Then, stir in yolk of the egg and the shrimp.
  • In a small bowl, beat egg whites until stiff peaks form. Fold into the cheese and shrimp mixture.
  • Top each cracker with a teaspoonful size of the mixture.
  • Microwave 1 plate at a time, uncovered on High for 1 minute or until hot.

Nutrition Facts : Calories 251.2, Fat 19.1, SaturatedFat 10.3, Cholesterol 95.8, Sodium 350.5, Carbohydrate 7.9, Fiber 0.2, Sugar 0.4, Protein 12

SHRIMP PUFFS



Shrimp Puffs image

Provided by Carissa Seward

Time 25m

Yield 20 puffs

Number Of Ingredients 7

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

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.

SHRIMP CHEESE PUFFS



Shrimp Cheese Puffs image

Shrimp is something that I don't often serve at parties simply because it costs too much. But, this recipe uses the tiny little shrimp that are usually pretty cheap. Use frozen shrimp: the canned ones taste too fishy, or if you don't like shrimp, you can leave them out.

Yield makes 28 puffs

Number Of Ingredients 5

1/2 cup butter, softened
1/2 pound shredded cheddar cheese
1 egg
7 slices white bread
28 cooked shrimp

Steps:

  • Preheat the oven to 350°F.
  • Stir together the butter and cheese in a large bowl. Separate the egg white from the yolk. Place the white in a separate bowl and stir the yolk into the cheese mixture. Beat the egg white with a whisk or fork for 2 to 3 minutes, until the egg white forms peaks that remain upright when the whisk is pulled out. Spoon the egg white into the cheese mixture and gently fold it in by running a rubber spatula or spoon down the edge to the bottom of the bowl, bringing it up the other side, and folding the cheese over the egg white. Continue this process until it is fairly well mixed. (It is better to have a few streaks of egg white than to overmix and deflate the whites and keep them from puffing up.)
  • Remove and discard the crusts from the bread (or reserve for another purpose), cut each slice into quarters, and place the pieces on a baking sheet. Place 1 shrimp on each piece of bread and top with a rounded teaspoon of the cheese mixture. Bake for 15 to 18 minutes, until golden brown. Place on a serving platter, and serve immediately.

CRISPY SHRIMP POPPERS



Crispy Shrimp Poppers image

Hometown cook Jacquelynne Stine entered this terrific appetizer in our Las Vegas, Nevada competition. A crisp, golden coating surrounds her butterflied shrimp stuffed with bacon and cream cheese. You'll want to make a meal of these!

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 20 appetizers.

Number Of Ingredients 7

20 uncooked medium shrimp, peeled and deveined
4 ounces cream cheese, softened
10 bacon strips
1 cup all-purpose flour
2 eggs, lightly beaten
2 cups panko bread crumbs
Oil for deep-fat frying

Steps:

  • Butterfly the shrimp along the outside curves. Spread about 1 teaspoon cream cheese inside each shrimp. Cut bacon strips in half lengthwise; wrap a piece around each shrimp and secure with toothpicks. , In three separate shallow bowls, place the flour, eggs and bread crumbs. Coat the shrimp with flour; dip into eggs, then coat with bread crumbs., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry shrimp, a few at a time, for 3-4 minutes or until golden brown. Drain on paper towels. Discard toothpicks before serving.

Nutrition Facts :

BFF SHRIMP



BFF Shrimp image

Provided by Giada De Laurentiis

Time 45m

Yield 5 full hearts

Number Of Ingredients 7

1/3 cup grated Parmesan
1 teaspoon lemon zest
One 17.3-ounce package frozen puff pastry, thawed
All-purpose flour, for dusting
10 large (16/20) shrimp, peeled, deveined and tails removed
1 large egg, beaten
Pesto, marinara and/or ketchup, for dipping

Steps:

  • Preheat the oven to 400 degrees F.
  • Mix together the Parmesan and lemon zest in a small bowl.
  • Lay the puff pastry on a lightly floured surface and gently roll out to 1/4-inch thick. Cut out 10 hearts using a 4 1/2-inch heart-shaped cookie cutter. Place 1 shrimp on half of a heart. Sprinkle the shrimp with a pinch of the cheese mixture. Brush the edges with egg wash, fold the heart in half and seal. Place on a baking sheet and continue with the remaining shrimp and pastry hearts. Place 2 halves together on the baking sheet so you have 5 full hearts. Repeat with the remaining halves. Brush with the remaining egg wash (it will drip down and glue the two halves together).
  • Bake until golden brown and puffed, 15 to 20 minutes. Serve with pesto, marinara and/or ketchup, if desired. Pull apart with your best friend.

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.

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.

SHRIMP CHEESE PUFFS DEEP FRIED



Shrimp Cheese Puffs Deep Fried image

Great tasting appetizer. My Mother-in-Law gave me this recipe 20 yiears ago. It is very easy all you do is make a cream puff batter, add the next 5 ingredients and deep fry.

Provided by anola

Categories     < 30 Mins

Time 30m

Yield 36 pieces, 8-10 serving(s)

Number Of Ingredients 10

1/2 cup butter
1 cup water
1 3/4 cups flour
6 eggs
2 cups gouda cheese, grated
1 (8 ounce) can small shrimp
1/2 cup chopped onion
salt and pepper
3 drops Tabasco sauce
oil (for frying)

Steps:

  • Heat butter and water in large sauce pan, when it boils add flour all atonce and beat until it forms a paste. Let cool. Add eggs 1 at a time beating well after each addition. Add shrimp, cheese, onion, salt and pepper and Tobasco sauce and mix well. Heat oil to 375 degrees. Drop by tablespoon full into hot oil and fry until golden brown. (about 5 minutes). Serve immediately. May be frozen and reheated in the oven.

Nutrition Facts : Calories 290.9, Fat 16, SaturatedFat 8.6, Cholesterol 232.6, Sodium 178.9, Carbohydrate 22.4, Fiber 0.9, Sugar 0.8, Protein 13.6

Related Topics