Shrimp Puffs are always the first hors d’ouevre to go at all of my parties. Probably because they are just so darn addictive. There are essentially just three ingredients, plus whatever dipping sauce you want to pair it with. In my case, I usually serve it with my delicious mango pineapple sauce. This is the same sauce I use as a glaze for my Mango Pineapple Shrimp.
The best thing about these shrimp puffs is that they only take about 15 minutes from start to finish, so you can continually keep bringing more out during the party as they start to deplete. I use frozen pre-cooked shrimp to save time on cooking the shrimp myself, and as they are just one of the three ingredients in these shrimp puffs, frozen pre-cooked is just fine.
Shrimp Puffs Ingredients:
- 500 grams Puff Pastry; I use pre-made but you can totally make it yourself if you want.
- 40 small-medium Shrimp; frozen pre-cooked is fine
- 125 grams Philadelphia Cream Cheese
- Salt; coarse is my personal choice
- Egg; for the egg wash (optional)
Shrimp Puffs Instructions:
1. Remove the puff pastry from the freezer and let it rest outside for about 30 minutes. I know this is a bit unorthodox, as you usually want your puff pastry as cold as possible before baking, but I actually prefer a little less puff and more concentrated buttery flavor that comes with letting it come down in temp a bit.
2. Unroll/wrap the puff pastry and cut it into 40 equal squares. About 2-2.5 inches in size.
3. Place a teaspoon of cream cheese in the center, then a shrimp, then close it by taking the corners and bringing them into the center. Pinch all the sides to ensure there is no openings.
4. Place all the uncooked shrimp puffs on a parchment lined baking tray and brush with an egg was consisting of 1 egg and 3 tbsp of water.
5. Let cook in the oven at 225°C or about 425°F for 10-12 minutes, or until lightly golden brown. Immediately sprinkle with salt to taste, and serve these shrimp puffs with the dipping sauce or cocktail sauce of your choice.
Shrimp Puffs
Ingredients
- 500 grams Puff Pastry
- 40 Shrimp small-medium
- 125 grams Philadelphia Cream Cheese
Instructions
- Remove the puff pastry from the freezer and let it rest outside for about 30 minutes. I know this is a bit unorthodox, as you usually want your puff pastry as cold as possible before baking, but I actually prefer a little less puff and more concentrated buttery flavor that comes with letting it come down in temp a bit.
- Unroll/wrap the puff pastry and cut it into 40 equal squares. About 2-2.5 inches in size.
- Place a teaspoon of cream cheese in the center, then a shrimp, then close it by taking the corners and bringing them into the center. Pinch all the sides to ensure there is no openings.
- Place all the uncooked shrimp puffs on a parchment lined baking tray and brush with an egg was consisting of 1 egg and 3 tbsp of water.
- Let cook in the oven at 225°C or about 425°F for 10-12 minutes, or until lightly golden brown. Immediately sprinkle with salt to taste, and serve these shrimp puffs with the dipping sauce of your choice.
Fun appetizer! Yum