SWEET AND SOUR SHRIMP PUFFS

SWEET AND SOUR SHRIMP PUFFS
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From the kitchen of Kris Petsche I HAD to send these appetizers to you, they are fabulous! We had them along with Shrimp Lo-Mein for a Chinese restaurant feel. Such a big world, so many flavors, too little time! Kris
  • CourseSnacks & Serving A Crowd
SWEET AND SOUR SHRIMP PUFFS
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
From the kitchen of Kris Petsche I HAD to send these appetizers to you, they are fabulous! We had them along with Shrimp Lo-Mein for a Chinese restaurant feel. Such a big world, so many flavors, too little time! Kris
  • CourseSnacks & Serving A Crowd
Ingredients
  • 3 Tbsp. cream cheese spread from 8 oz. container
  • 1 teaspoon soy sauce
  • ¼ teaspoon ground ginger
  • 1 teaspoon finely chopped garlic
  • garlic powder and garlic salt to taste
  • 1 can crescent rolls
  • 16 pound large shrimp about ½- can be cooked or uncooked, deveined with tails removed
  • 1/3 cup apricot preserves
  • 1/3 cup pepper jelly*
Terri's Notes

pepper jelly make a spicier sauce— if a ‘sweet’ sauce is desired, use only the apricot preserves.

Heat oven to 375.
Spray cookie sheet with non-stick spray or line pan with parchment paper.
In small bowl, mix cream cheese, soy sauce, ginger and garlic until well blended.

Separate dough into 8 triangles. Cut each triangle lengthwise in ½ to make 16 triangles. Spread about ½ teaspoon cream cheese mixture on each triangle.
Pat shrimp dry with paper towels. Place 1 shrimp on shortest side of each triangle; roll up, starting at shortest side, rolling to opposite point.

Bake 16-21 minutes or until golden brown.

In small microwaveable bowl, microwave apricot preserves and pepper jelly, uncovered, on High for about 20 seconds or until melted.
Gently spread 1 teaspoon melted preserves over each puff to glaze.
Cool 5 minutes. Serve warm.

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