Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell
12 servings (serving size: 3 puffs and 2 teaspoons of each sauce)

Category Finalist, Starters and Drinks. "The combination of the shrimp puffs served with two sauces makes this a perfect party appetizer. Beat the egg and egg whites well so the puffs will rise when baked." —Julie DeMatteo, Clementon, New Jersey

How to Make It

Step 1

Preheat oven to 425°.

Step 2

To prepare puffs, place shrimp in a food processor; pulse until finely chopped.

Step 3

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan (reserve bacon for another use). Add shrimp to reserved drippings in pan, and saute 3 minutes. Add 1/3 cup green onions to pan; saute 1 minute. Stir in ginger.

Step 4

Lightly spoon flour into a dry measuring cup; level with a knife. Combine 1 cup water, butter, and sugar in a large heavy saucepan; bring to a boil, stirring occasionally with a wooden spoon. Reduce heat to low; add flour, stirring well until mixture is smooth and pulls away from sides of pan. Remove from heat. Add egg whites and egg, 1 at a time; beat with a mixer at medium speed until smooth. Gently stir in shrimp mixture.

Step 5

Drop dough by level tablespoons, 2 inches apart, onto baking sheets coated with cooking spray. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove puffs from oven); bake an additional 10 minutes or until browned and crisp.

Step 6

To prepare the soy-garlic sauce, combine soy sauce and next 4 ingredients (through oil) in a small bowl, stirring with a whisk.

Step 7

To prepare sweet chili sauce, combine chili garlic sauce and 4 teaspoons vinegar in a small bowl, stirring with a whisk. Serve sauces with shrimp puffs.

Ratings & Reviews

vera68's Review

May 08, 2013
They are soooo good, and really easy to make. Great party food.also, I make them ahead of time, and put them in the fridge until I bake them just before guest arrive.

SingingGourmand's Review

December 26, 2010
I made these exactly as suggested for a discriminating crowd of world-traveling foodies. They were gone in a flash. One question, though -- what, beyond the sauces, could be done in advance? I don't want to be mixing flour, etc. just before my guests arrive.

amyc79's Review

May 10, 2010
I liked this, actually. I was hesitant to try it after reading the reviews, but my curiosity got the better of me. Luckily I had just tried a recipe for salt and pepper cheese puffs which used a similar method, and I applied it to this recipe. After boiling the water and butter, remove from heat and add flour all at once, stirring til you get a very stiff, but not lumpy, ball of dough. Beat the eggs first separately and add them in 2 or 3 batches, stirring til smooth after each addition. It'll feel like it wont incorporate, then suddenly it will, just keep at it. After that I baked at 400 for nearly 30 minutes. They were still more moist inside than I would have liked (not gooey) but were done, browned and delicious!

Kellielc7's Review

April 22, 2010
I made this for my brother and he couldn't get enough of them! They didn't "puff" up as expected (after looking back I think next time I'll try mixing the eggs before adding them). Then next day my boyfriend tried them....and finished them off! They were quite a hit (and each of those two would definately tell me if they didn't like them....they are tough critics...expecially for healthy food! hehe)

EncinitasCook's Review

November 10, 2008
I agree 100% with the previous review. I was all excited about making these, particularly since they were a contest winner. They didn't puff up, at all! And the center of them tasted gooey and undercooked, although I baked them for longer than the recipe indicated. Wouldn't try to fix this recipe........ too many other good ones out there.