This Wednesdays recipe served as lunch for Tim and I, which we just finished eating.
The original recipe is from the May 2008 edition of the Pillsbury Bake Off recipe booklet.
Sweet and Sour Shrimp Puffs
3 tablespoons cream cheese
1 teaspoon soy sauce
1/4 teaspoon ground ginger
1/2 teaspoon finely chopped garlic
1 8oz can Pillsbury refrigerated butter flake crescent rolls
16 uncooked large shrimp, peeled and deveined, thawed
3 tablespoons sesame seeds
1/3 cup apricot preserves
Preheat oven to 375 degrees. Line jelly roll pan with parchment paper or spray with cooking spray.
In a small bowl mix together softened cream cheese, soy sauce, ginger and garlic. Set aside for later.
Separate crescent roll dough into 8 triangles. Cut each triangle in half lengthwise to make 16 triangles. Spread cream cheese mixture onto each triangle. Pat shrimp dry and place on short side of triangle, roll up to opposite point. Gently press the top of each roll into the sesame seeds and place seeds up, point down on cooking sheet.
Bake 16 to 21 minutes, until golden brown.
In small bowl, microwave apricot preserves about 20 seconds or until melted. Spread 1 teaspoon over each roll to glaze. Cool 5 minutes. Serve warm.
While the puffs were good I would stick with the booklets suggestion of serving them as an appetizer and not a meal. After 4 I was done. I like shrimp but the part where I had to clean them kinda skeeved me out and I gagged everytime I thought about it. Lame, I know.
Next time I am so using frozen shrimp. Oh, and I asked for a pound of shrimp from my butcher and wound up with 21 if that helps with the purchasing process.
