Best Sweet And Sour Shrimp Puffs Recipes

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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.

SWEET-AND-SOUR SHRIMP PUFFS



Sweet-and-Sour Shrimp Puffs image

How to make Sweet-and-Sour Shrimp Puffs

Provided by @MakeItYours

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°F. Spray cookie sheet with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. In small bowl, mix cream cheese, soy souce, 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 microwaveable 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.
  • Bake-Off is a registered trademark of General Mills ©2008

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