Time 1h Yield about 4 dozen. Number Of Ingredients 13 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.
Time 55m Yield 4 Number Of Ingredients 12 Steps:
Place the shrimps in a saucepan with water seasoned with salt, a branch of coriander and a peeled onion. Bring to a boil over high heat. When starts boiling, reduce to medium-low heat and cook about five minutes. When the shrimps are cooked, drain them with a skimmer and let cool slightly (reserve the cooking water). Peel the shrimps and set aside. In a bowl, dissolve the corn starch in 100 ml (1/2 cup) of the shrimps cooking water and set aside. Put the olive oil, the chopped onion and the chopped garlic in a saucepan and saute over low heat until the onion starts to turn golden. Add the peeled shrimps together with the dissolved corn starch and season with pepper. Stir and simmer about five minutes over low heat until the sauce begins to thicken, stirring occasionally. Turn off the heat and sprinkle with chopped coriander. Preheat the oven to 180ºC (350ºF). Roll out the puff pastry over a table and place on top the previous mixture. Roll the dough over the filling, brush with slightly beaten egg yolk and sprinkle with thyme. Bake until the pastry starts to golden brown, about 15 minutes. Turn off the oven and serve.
Time 55m Yield 16 serving(s) Number Of Ingredients 12 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.
Time 30m Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees. Spray a mini muffin tin with non-stick cooking spray. Cut each biscuit in half and then place each half into a muffin cup, pressing the biscuit up the sides of the cup. Add the mayonnaise, cheese, dill, scallion and shrimp to a bowl. Season with salt and pepper to taste and stir. Divide the filling between the biscuits. Bake for 20 minutes until the biscuits are golden brown and puffy. Garnish with more fresh dill if desired.
Time 25m Yield 8 servings Number Of Ingredients 7 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.
Time 35m Yield 16 servings Number Of Ingredients 4 Steps:
Heat oven to 375°F. Mix cream cheese and cocktail sauce in medium bowl until blended. Stir in shrimp. Unroll crescent roll dough; separate dough from each can into 8 triangles. Spoon shrimp mixture onto centers of dough triangles. Fold dough over filling to completely enclose filling; press edges together to seal. Place on baking sheet. Bake 12 to 15 min. or until golden brown.
Yield 20 Number Of Ingredients 4 Steps:
Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Set aside. In a medium saucepan heat butter and water over medium heat until butter melts. Fold in flour all at once, and stir vigorously until a ball forms in the center of the pan. Remove from heat and let stand for 5 minutes. Add eggs, one at a time, and beat until fully blended. Mix should be very stiff. Drop by 1/2 to 3/4 teaspoon onto prepared cookie sheet. Bake for 30 to 40 minutes, or until the moisture disappears. Cool and slit a small opening on one side and stuff with desired filling.
Time 40m Yield 4 dozen. Number Of Ingredients 8 Steps:
In a saucepan, bring butter, water and garlic salt to a boil. Add flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Stir in the shrimp, onions and 4 tablespoons Parmesan cheese. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Sprinkle with remaining Parmesan cheese. Bake at 400° for 25-30 minutes or until golden brown. Serve warm.
Time 25m Yield 24 filled cream puffs Number Of Ingredients 9 Steps:
Cut the shrimp into half-inch or slightly smaller pieces. There should be about one and one-quarter cups. Set aside. Melt the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the curry powder and stir to blend. Add the cream and chutney and cook down to about half a cup. Add salt and pepper to taste. Add the shrimp and cook, stirring, one or two minutes or until the shrimp lose their raw look throughout. Slice off the tops of all the cream puffs. Spoon an equal portion of the mixture into each cream-puff bottom. Replace the tops and serve.
Time 25m Yield 24 serving(s) Number Of Ingredients 7 Steps:
Heat oven to 350 degrees F. Spray miniature muffin tin with oil spray. Unroll crescent rolls and press dough into one large rectangle. Cut rectangle into 24 squares. Press dough squares into muffin cups, pushing around to fit. 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.
