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Shrimp Puffs Recipe

Shrimp Puffs

Recipe courtesy Carissa Seward for Food Network Magazine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

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  • on March 31, 2013

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    very good. Easy to make. A big hit at my friend's Easter dinner. I used crescent rolls (1/2, large shrimp cut into small pieces and minced red onion (i didn't have scallion. I like the idea of pepper jack cheese and will try that next time.

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  • on November 27, 2012

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    Excellent recipe. I didn't change anything except added a splash of hot sauce & Worchestershire sauce to the cheese mixture. They were attractive & puffed up nicely.

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  • on September 14, 2012

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    These get rave reviews every time I make them! I use Monteray Pepper Jack for an extra kick--amazing!!

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  • on June 09, 2012

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    Wonderful and easy. Making these for the 4th time today!! I also used large shrimp and cut them up and the only other substitution I made was to use refrigerated pie crust instead of biscuits. Simple and very tasty - you can actually taste the shrimp.

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  • on April 07, 2012

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    Great recipe. I followed it exactly with the exception of using large shrimp and cutting them into bite size pieces rather than using baby shrimp. I have made these probably about five times now and I do have a few suggestions regarding the biscuits. Let me say first, half a biscuit is absolutely fine - no need to quarter or anything like that. What I do find helpful is the brand of biscuit - I used Pillsbury twice and they were too slimy. I found it incredibly hard to get them to form a nice *cup* in the muffin tin. So I tried Stop & Shop's brand and I LOVE them (in terms of ease of use - they are drier and therefore easier to mold into cups. Finally, I make the mixture a day ahead to let the flavors meld. I also cut the biscuits in half and roll them into balls a day ahead. I throw the balls into a tupperware container and put them in the fridge. The next day they are so much easier to work with because they are nice and cold! Hope that helps!

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  • on February 15, 2012

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    These were absolutely amazing! I don't agree with other comments that the biscuits should be quartered. I cut mine in half and it seemed to me the perfect ratio between biscuit and filling. These were so easy to make and the flavor was amazing. Will definitely make again.

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  • on February 13, 2012

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    A SuperBowl Favorite

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  • on January 23, 2012

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    I made them exactly as the directions stated and they were great! Can't wait to make them again.

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  • on December 17, 2011

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    This is an awesome recipe! Although these Shrimp Puffs taste like they were difficult to prepare, they are very easy and simple to make. They are perfect for the holidays! If you are making them as appetizers, it's a good idea to use the "mini" muffin pans (non-stickto make them "bite size". I agree that the biscuits should be quartered. I am careful to press them into, and up, the sides of the mini muffin pan before filling. Rather than using the tiny shrimp, I prefer to use larger fresh or frozen shrimp, because I think they taste better. I cut them into pieces if they are too big. If you use bigger shrimp, you may need to "eyeball" how much of the mixture you put in each cup because they puff up really nicely. Everyone has asked me for this recipe after tasting the Shrimp Puffs, so I'm sure that this recipe was definitely a hit with them! It's on the "top 10 list" with my family as well. I have made it many times and it's always delicious....so it's definitely a keeper!!

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  • on December 13, 2011

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    I thought these were tasty and made them from the magazine so I did not read the reviews, but do agree, the bisquits should have been quartered. I only use fresh local shrimp for all my dishes but thought this recipe was quite good. My sons loved them. Next time I will add a little more spice.

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