Sweet and Sour Shrimp Puffs
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
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 large shrimp, about ½ pound - can be cooked or uncooked, deveined with tails removed
1/3 cup apricot preserves
1/3 cup pepper jelly*
Note: 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.