- Calories 141
- Caloriesfromfat 31%
- Fat 4.9g
- Satfat 2.4g
- Monofat 1.3g
- Polyfat 0.5g
- Protein 10.4g
- Carbohydrate 12.9g
- Fiber 0.5g
- Cholesterol 83mg
- Iron 1.6mg
- Sodium 628mg
- Calcium 30mg
Shrimp Toast Puffs with Two Sauces
Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell
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.
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SingingGourmand's Review
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
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
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
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.
vera68's Review