Shrimp Puffs
Source of Recipe
Epicurious.com
Try these using frozen or canned crabmeat too!
6 slices firm white sandwich bread (I use Pepperidge Farm)
1 lb frozen, uncooked shrimp, deveined and shelled
2 cloves garlic, minced
1 Tbs butter
1 Tbs olive oil
1-1/2 cups shredded Gruyere or Havarti cheese
1 tsp lemon zest
1 tsp dried dill weed
3/4 cup mayonnaise
pepper to taste
Preheat oven to 300 degrees F. Using small cookie cutter, cut out four rounds from each slice of bread. Place on cookie sheet and bake in oven for 10-15 minutes or until bread is crisp and dry. Cool on wire rack.
Heat butter and olive oil in saucepan and cook garlic and shrimp just until shrimp curl and turn pink. Remove from heat and set aside.
In large bowl, combine cheese, lemon zest, dill, mayonnaise, and pepper. Finely chop shrimp and add to cheese mixture.
Top bread rounds with shrimp mixture, mounding and smoothing the shrimp. Freeze in single layer on baking sheet, then store in freezer container in single layer.
When ready to eat, bake puffs, frozen, in preheated 400 degree oven for 10-13 minutes until golden brown and bubbly. Serve immediately.
Makes 24 appetizers
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