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Shrimp Puffs  Print

This recipe appeared in Five Days of Appies on 12 Dec 2011
 

Shrimp PuffsFilling:
1 8–ounce can sliced water chestnuts
2–3 green onions (scallions)
1–1/2 pounds fresh bay shrimp (or 2 cans mini shrimp)
Mayonnaise (eyeball amount to make a paste)
Soy sauce (to taste)
 
Puffs:
1 cup flour
1/8 teaspoon salt
1 cup milk
1/3 cup butter
4–5 large eggs (room temperature)
 
Finely chop the chestnut slices. Slice the green onion thinly. Mix both together with the shrimp and mayonnaise in a bowl. (Add only enough mayo to create a paste–like consistency, similar to a firm dip). Add soy sauce to your liking, starting with about a tablespoon and building from there. Cover the bowl and put in the refrigerator to chill.

Meanwhile, preheat oven to 400° F. Sift the flour and salt together.

In a medium–sized heavy pot, bring the milk and butter to a boil. Add the flour all at once. Quickly stir the mixture until it becomes a smooth paste and doesn’t cling to the sides of the pot. Remove pot from heat for approximately 2 minutes to cool down a bit. (Do not return pot to heat.)

Start adding eggs to the pot one at a time, beating the mixture with a wooden spoon after each addition. Once the eggs are fully incorporated, the dough is ready for forming into puffs.

Drop the dough by teaspoonfuls (or a small cookie scooper) onto a lightly greased pan. They don’t spread much, so space accordingly.

Bake for 10 minutes at 400° F, then reduce oven to 350° F. Continue baking for 10–15 minutes longer, until they turn golden in color. Remove the puffs with a spatula to a wire rack and allow to cool.

Once cool, slice them in half and fill with spoonfuls of the shrimp filling. Store (covered) in the refrigerator until serving time. These taste best chilled, but also taste good at room temperature. Recipe makes about 2–1/2 dozen assembled shrimp puffs.
 
WI wine recommendation: A dry Champagne or other sparkling wine is wonderful with these shrimp puffs. A still wine alternative is Pinot Grigio.