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Sweet-and-Sour Shrimp Puffs
Sweet-and-Sour Shrimp Puffs
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Enjoy the flavors of a classic dish in a bite-size appetizer.
Prep Time:
20 Min
Total Time:
45 Min
Makes:
16 appetizers
Margaret Blount
Morehead City
,
NC
Bake-Off® Contest 43, 2008
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You may also enjoy:
Golden Shrimp Shells
Crab Puffs
Crescent-Crab Purses
RECIPE
TIPS
REVIEWS (
28
)
NUTRITIONAL INFO
INGREDIENTS
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
DIRECTIONS
1.
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 sauce, ginger and garlic until well blended; set aside.
2.
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.
3.
Place sesame seed in small bowl. Gently press top of each roll into sesame seed; place roll, point side down, on cookie sheet.
4.
Bake 16 to 21 minutes or until golden brown.
5.
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.
High Altitude (3500-6500 ft):
No change.
High Altitude (3500-6500 ft):
No change.
2009 © and ®/™ of General Mills
Bake-Off is a registered trademark of General Mills ©2009
Smucker's and Smucker's Toppings are registered trademarks of The J.M. Smucker Company
®Crisco is a trademark of The J.M. Smucker Company