Best Shrimp N Slaw Puffs Recipes

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

SHRIMP COLE SLAW



Shrimp Cole Slaw image

A few years ago my husband and I were in Kemah, and with our meal, we were served regular coleslaw with bits of shrimp in it. The slaw was good but we felt that it needed something to spice it up, so I came up with my own recipe. During the hot summer months we enjoy it as a light meal with toasted garlic bread, on these occasion I use 2 pounds of shrimp. Every time I serve this salad it is a big hit and I never have any left over. In order to save preparation time I have the grocer steam the shrimp in Cajun spice, while I do the rest of my shopping. NOTE: The dressing will taste stronger before you toss it with the salad, the salad dilutes the taste of the dressing.

Provided by jackdenton

Categories     Cajun

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (1 lb) bag Coleslaw (cabbage and carrots)
1 -2 lb cooked shrimp (small to medium)
1 cup chopped bell pepper (green, red or both)
1 bunch chopped green onion (all of white and half of green tops)
1 cup mayonnaise (I use Kraft Fat Free)
4 tablespoons lemon juice
1 tablespoon Tony Chachere's Seasoning
3 tablespoons prepared horseradish

Steps:

  • Clean cooked shrimp and break in half if large. Chop bell peppers and green onions. In large bowl combine slaw, shrimp, peppers and onions.
  • In separate bowl make dressing, stirring until well blended. Pour over salad and toss until all of salad is coated. Store in refrigerator until ready to serve.

Nutrition Facts : Calories 297.3, Fat 16, SaturatedFat 2.5, Cholesterol 163.6, Sodium 492.7, Carbohydrate 23.1, Fiber 2.4, Sugar 4.4, Protein 17.8

CREAMY SHRIMP AND DILL PUFFS



Creamy Shrimp and Dill Puffs image

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

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

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

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.

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

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.

Related Topics