Here in Charlotte, Scott and I belong to a neighborhood supper club. Once a month we get together with three other couples and share a meal. The person hosting is responsible for the main course and the other couples supply the appetizer, salad, and dessert. I look forward to the night all month long. I get to try out new recipes, we both get a night out away from the kids, and the food is most always amazing.
This past weekend was our first get together of the new year and I found myself in charge of the appetizer. Ideas fluttered through my mind; everything from a white bean dip with hummus chips to homemade crackers with an assortment of cheeses. But when all was said and done, a more hearty combination of cheese, shrimp and bacon won me over. Just try and tell me you can resist that combination of flavors. I didn’t think so.
I had been dreaming about a hot shrimp puff for some time. My vision entailed adding cheese, bacon and shrimp and cooking it all together into a beautiful little pastry pocket of delight. Supper club was my opportunity to do just that and let me tell ya, if shrimp didn’t have wings before, they do now. Those little treasures flew off that appetizer tray faster than I could replenish them.
If you have an opportunity that warrants a hot appetizer then all I can tell you is make these! And if you don’t have an opportunity, make them anyway.
To whip up your own batch of flying shrimp shrimp appetizer delight, you’ll start out by cooking up four slices of bacon.
See, I’ve already gotcha smiling.
Now in a separate bowl, add in all the delicious ingredients with the exception of the puff pastry of course. We’re talking things like sour cream, cream cheese, chopped shrimp, green onions, spices, cheese and, of course, the bacon. Umm Yea. Count me in a for a few… or five.
Once you’ve mixed all your ingredients together, you’ll grab up a sheet of the pastry dough and cut it into 9-12 small squares, depending on the size of your sheet.
Grab up a mini muffin tin if you have one ( I unfortunately didn’t so I needed to make due with my popover pan instead) and gently press each pastry square into the holes.
Are you seeing where I’m going with this? Grab up your bowl of shrimpy, bacony, cheesy goodness and scoop a big ol’ spoonful into each one. Sprinkle with a little parsley if desired; for beauty’s sake of course.
Take your finished puffs and pop them in the oven until bubbly and hot. So, so good.
But seriously now. Why stop there if you can kick it up one more mighty big notch? Let’s go ahead and double our shrimp delighting pleasure.
Go ahead. Serve up a batch of these mouthwatering puffs and see what you’re left with when the dust settles. If you watch carefully, you may even see a shrimp fly.
Shrimp Appetizer Delight
Total Time: 35 min
4 Slices Bacon
1/2 Cup Sour Cream
4 Oz. Cream Cheese
2 Green Onions, Chopped
2 Garlic Cloves, Minced
1/2 tsp Crushed Red Pepper
5 Drops Hot Pepper Sauce
1 tsp Worcestershire Sauce
1/2 tsp Onion Powder
1 Pd. Cooked Shrimp
1/2 Cup Fontina Cheese, Shredded
1/4 Cup Parmesan Cheese, Grated
1 Pkg. Puff Pastry
Dry Parsley, for Garnish
Cook up the bacon slices. Cool and chop up.
Chop up 1/2 pound of the cooked shrimp and throw the other half in the fridge to stay cold (you'll use these to top your appetizer at the end).
To a bowl add the bacon, sour cream, cream cheese, green onions, garlic, red pepper, hot pepper sauce, worcestershire, onion powder, cheeses, and chopped shrimp. Mix well.
Cut the puff pastry into equal squares and press each into a miniature muffin tin to form a bowl shape.
Fill each bowl with a spoonful of the shrimp mixture and sprinkle with parsley.
Place the pasty into an oven preheated to 350 degrees for 20 minutes.
Serve hot with a shrimp from the remaining 1/2 pound in the fridge placed on top.