Ingredients Jump to Instructions ↓

  1. 6 slices firm white sandwich bread (I use Pepperidge Farm)

  2. 1 lb. frozen, uncooked shrimp, deveined and shelled

  3. 2 cloves garlic, minced

  4. 1 Tbsp. butter

  5. 1 Tbsp. olive oil

  6. 1-1/2 cups shredded Gruyere or Havarti cheese

  7. 1 tsp. lemon zest

  8. 1 tsp. dried dill weed

  9. dash pepper

  10. 3/4 cup mayonnaise

Instructions Jump to Ingredients ↑

  1. 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, turning bread rounds over once halfway through baking time. Cool on wire rack.

  2. Heat butter and olive oil in heavy skillet and cook garlic and shrimp just until shrimp curl and turn pink. Remove from heat and set aside for 10-15 minutes to cool slightly.

  3. In large bowl, combine cheese, lemon zest, dill, mayonnaise, and pepper. Finely chop shrimp and add to cheese mixture.

  4. 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.

  5. When ready to eat, bake puffs, frozen, in preheated 400 degree oven for 10-13 minutes until golden brown and bubbly. Serve immediately. You can also bake the puffs without freezing them, in a 400 degrees F oven for 8-9 minutes. Makes 24 appetizers


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