Pages

September 27, 2010

Shrimp Puffs

I hope you all had a great weekend filled with good food, football and fun!

During football season at my house we always have little family football parties. Sometimes it's different appetizers throughout the day, sometimes a nice brunch with a more of tailgating type meal later in the day. It all depends on my mood and what games are played when.

I've learned through the years not to do any detailed cooking during my Miami Dolphin games - there are complications such as forgetting the grill is on, leaving wings deep frying for an hour, etc. Not good!

We had a nice simple little spread this past Sunday...


I have a couple recipes I'd like to post from this week's football feast, today I'm featuring the Shrimp Puffs. I had made these many years ago (I'm talking like 15 - 20 years ago!) I always remembered them being so good and wanted to make them again, but I could never figure out where I got the recipe! I thought I had scoured my cookbook collection and never found it. Then last weekend I came across a food meme, Cookbook Sunday where the idea is actually use our cookbooks and post a recipe - what a concept! I love cookbooks and can say I even collect them, yet when I want a recipe or idea I almost always turn to the Internet.

I grabbed a stack of my old little recipe booklets - you know, the ones that are always on the rack in the checkout area at the grocery stores. Those little booklets were my first cookbooks when I moved out on my own many years ago. One of the first ones I opened was Pillsbury's "Best Recipes" #30 from way back in 1983. Guess what I found in there? Yep, there were the Shrimp Puffs!



Filling
1/3 cup toasted slivered almonds (I used sliced almonds)
1/3 cup sour cream
1/4 cup finely chopped celery
1 tablespoon finely chopped onion
1/2 teaspoon mustard
1 can tiny shrimp (drained)

Combine all ingredients and refrigerate. 


Puffs
1/2 cup water
1/4 cup butter or margarine
1/2 cup all purpose flour
1/4 teaspoon salt
2 eggs

Heat oven to 425. In a medium saucepan heat water and butter until boiling. Lightly spoon flour into measuring cup and level off. Stir in flour and salt. Cook over medium heat until mixture leaves sides of pan in a smooth compact ball, about 2 minutes, stirring vigorously. Remove from heat. Add eggs one at the time, beating vigorously until smooth and glossy. Do not under-beat! Drop by teaspoons full onto parchment paper lined cookie sheets. Bake at 425 for about 15 minutes or until golden brown and crisp.

Once puffs are cooled completely split and stuff with shrimp filling when ready to serve. The puffs can also be made ahead and stored in an airtight container in the freezer. This recipe makes about 20 puffs.

These were as good as I remember them being - totally addictive! Thank you Brenda for Cookbook Sundays. I may have never found the recipe again otherwise!

Linking up to:

18 comments:

  1. Seriously YUMMY! I have to try your puffs next week with my crab salad! Thanks for helping decide what the football menu will be next week.

    ReplyDelete
  2. Martha, these sound amazing! I think I could just pop one after another into my mouth, lol. Thank you so much for linking up to Cookbook Sundays and have a great day!

    ReplyDelete
  3. I collect cookbooks also, but I tend to read them for entertainment. Then I turn to the internet! Thanks for posting this great recipe.

    ReplyDelete
  4. Your Shrimp Puffs sound absolutely delicious and they'd be perfect for just about any occasion, from a lovely buffet or light lunch to a cocktail party. Thanks so much for sharing the recipe!

    ReplyDelete
  5. Martha! I am laughing so hard! The other day, I came across a folder in a box and in that folder were recipes from Woman's Day magazine that I had not subscribed to since my early married days! The muffin recipes I found became the basis of my daughter's breakfast muffins. Recipes never go out of style, we just get bored with them. That tailgating spread looks drool worthy and the shrimp puffs simply yummy! Thanks for sharing on the hearth and soul hop babe! Alex@amoderatelife

    ReplyDelete
  6. These look delicious! Thanks for sharing.

    ReplyDelete
  7. Pate a choux dough was one of the first fancy pants recipes I made, back in the day. Such an elegant little bite for a football party, I love it! Thanks for sharing with the Hearth and Soul hop.

    ReplyDelete
  8. My kids are big shrimp lovers. I'll have to give this a try. Thanks for linkin up to tasty tuesdays.

    ReplyDelete
  9. Ooooo...the name of the dish is enough for me to devour it! I m gonna try this soon...I m a shrimp fanatic

    ReplyDelete
  10. Oh wow, Martha, these look incredible!

    ReplyDelete
  11. Oh, I want some! Shrimp Puffs exploding in my mouth? Yes please! Great "re"find, Martha...thanks for sharing it with the hearth and soul hop this week, too =)

    ReplyDelete
  12. Oh yes I must make these this weekend for sure maybe we'll have leftovers on Monday - maaaybe ;)

    ReplyDelete
  13. The shrimp puffs sound fun and delicious. I do not cook with shrimp nearly as much as I would like to. My husband's not a huge fan. Sigh.

    ReplyDelete
  14. Boy your sure know how to spread it around! When we were young we used to make puffs with chicken salad. It was on my list to make (you know the list). This table looks very festive!

    ReplyDelete
  15. I love the little puffy h'or douevres that many people serve as appetizers but once you step it up, even just a little bit, it's had to go back. These homemade versions sound fantastic!

    ReplyDelete
  16. Hi Martha!
    (slowly, but surely getting caught up) These sound delicious and I just know my guys would love them! Cookbooks are fun!

    ReplyDelete
  17. I learned to cook from those booklets - I still have dozens of them and look through them every so often! Shrimp puffs are so delicious and this sounds super easy! Thanks for sharing with us at the hearth and soul hop!

    ReplyDelete