A few years ago I needed to whip up some last minute appetizers for Thanksgiving and in a burst of creativity and desperation I came up with these garlic shrimp cheesecake puffs. They were a big hit, so of course I promptly forgot about them. I’m not entirely certain that I even got to taste them, but vividly remember my brother-in-law raving about how good they were.
Now, my brother-in-law is not one to get excited about appetizers (or much of anything, for that matter) so that should have been a bit of a clue that I was on to something. Having just made this new batch I can tell you that it won’t be several years before I make the next round. In fact, I think they’d be a great Superbowl snack, or fancy hors d’oeuvres for our annual Oscar party (me and the wife in our pj’s, rooting for our favorite movies and passing the popcorn).
If you’re wondering why I called them garlic shrimp cheesecake puffs, it’s because the batter for these is basically a cheesecake batter minus the sugar. They’re so easy to make, and the crisp puff pastry, firm shrimp and soft, pillowy cream cheese make these such a textural delight. And of course, they taste amazing.
- 1 brick (8 ounces) cream cheese
- 1 egg
- 2 gloves garlic, minced
- ¼ cup diced green onion
- Paprika, black pepper and garlic powder to taste
- 12 peeled, deveined shrimp
- 1 sheet puff pastry
- In a medium sized bowl, bring cream cheese to room temperature
- Spray muffin tin with non-stick cooking spray
- Cut puff pastry into twelve equal pieces
- Lay puff pastry squares into bottom of muffin tin
- Place 1 shrimp on top of each square of puff pastry
- Mix cream cheese, egg, garlic and green onion on medium speed until blended
- Pour mixture over shrimp
- Season with paprika, black pepper and garlic powder
- Bake at 400 degrees Fahrenheit until done, about 20 minutes