Appetizers > Seafood > Shrimp Puffs >
Shrimp Puffs
1⁄4 C unsalted butter
1⁄2 C flour
Heavy cream
1 LB medium shrimp, peeled & deveined
1⁄2 tsp. thyme
2 TBS fresh chives, minced
Salt & white pepper to taste
18 frozen puff pastry shells
1 egg, beaten
1 tsp. water
Add butter to a large skillet; melt over medium heat. Whisk in flour to form a roux; add enough heavy cream to form a sauce. Simmer for about five minutes. Add shrimp, thyme, chives and salt and white pepper. Simmer over low heat for about five minutes; remove from heat and allow to cool for one hour. Heat oven to 350-degrees F. In a small bowl, beat together egg and water. Brush pastry shells with egg mixture. Place shells on a large cookie sheet; bake for about fifteen minutes or until golden brown in color. Remove from oven and place on a rack to cool. Take off the top third of pastry shells and remove some of the center. Fill with the creamy shrimp mixture and return top pastry layer. Recipe makes eighteen servings.
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