SWEET AND SOUR SHRIMP PUFFS
Tanya prendergast
ingredients
- 3 tbs. cream cheese
- 1 tsp. soy sauce
- 1/4 tsp. ginger, ground
- 1/4 tsp. garlic, finely chopped
- 1 can (8 oz) Pillsbury refrigerated butter-flake crescent dinner rolls
- 16 uncooked, large shrimp (about 1/2 lb)
- 3 tbs. sesame seeds
- 1/3 cup apricot preserves
directions
- 1
In a small bowl, mix cream cheese, soy sauce, ginger, garlic and set aside. Separate dough into 8 triangles. Cut each triangle in half, spread about 1/2 tsp. of cream cheese mixture on each triangle.
- 2
Pat shrimp dry. Place 1 shrimp on each triangle, point side down, on cookie sheet. Press rolled triangle into sesame seed.
- 3
Bake 16 to 21 minutes or until golden brown at 375 degrees.
- 4
In a small bowl, microwave preserves uncovered on high for 20 seconds. Spread 1 tsp. of melted preserves over each puff to glaze. Cool 5 minutes and serve warm.
notes
Ginger can be eliminated from recipe.
Source: Tanya
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews