ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp Puffs

Yield 2 dozen

Ingredients

  • 2 1/4 cups water
  • 3/4 pound unpeeled, small fresh shrimp
  • 1/4 cup grated Parmesan cheese, divided
  • 1 (3-ounce) package cream cheese, softened
  • 1/4 cup sour cream
  • 1 green onion, minced
  • 1/4 teaspoon Cajun seasoning
  • Cream Puffs

How to Make It

  1. Bring 2 1/4 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp; devein, if desired, and chop.

  2. Stir together 1/4 cup Parmesan, cream cheese, and next 3 ingredients; stir in shrimp.

  3. Cut off tops of Cream Puffs; remove any soft dough inside. Spoon shrimp mixture into puffs; replace tops, and place on baking sheets. Sprinkle with remaining Parmesan.

  4. Bake at 325° for 10 to 15 minutes or until thoroughly heated.

  5. NOTE: To serve Shrimp Puffs chilled, omit baking. Cover and chill at least 1 hour. Sprinkle with Parmesan cheese before serving.