This blog is dedicated to Mum, my greatest mentor. It is a compilation of simple recipes - Bengali, Indian, Burmese and Continental, among others. All of these recipes have been tested in my kitchen. Most use everyday ingredients found at your local market, but some use specialty ingredients available at Asian and/or Indian markets. Comments are welcome and members are invited to send in any recipes they would like to share.
I made these for lunch
today and was very pleased with the way they turned out. Using just 4
ingredients and half an hour to prepare, these puffs were perfect because I was
pressed for time. It’s worth experimenting with the flavored cream cheese
varieties, such as chive & onion flavor, which will allow you to omit garlic
powder to make it a 3-ingredient recipe! There was no need to add salt because
the cream cheese and shrimp naturally contain salt.
4 oz. Philadelphia cream cheese
1 tsp. garlic powder
1 (8 oz. 100-200 ct.)
pkg. cooked salad shrimp
1 (8 count) can Pillsbury refrigerator crescent rolls or puff pastry
1.Preheat oven to 350°F
2. Line a cookie sheet with aluminum foil & spray with no stick spray.
2.Mix cream cheese, garlic and shrimp
until well combined.
3.Unroll crescent rolls and cut each
triangle into 2 triangles.
4.Place 1 tsp. shrimp mixture on
center of each triangle and fold corners in over shrimp.
5.Place on cookie sheet and spray tops of puffs with butter flavored spray.
6.Bake at 350°F for 11-14 minutes or
until crust is golden brown.