Easy, Creamy Shrimp & Roasted Pepper Puffs

It's go time.

Time to think about another holiday dinner.
And all those holiday parties.

Holiday dinners may take a while to prep and cook.  And I suppose that's tradition.

But who wants to be stuck prepping and cooking for a party?
Easy is the way to go.
Puff pastry is the way to go too.

These Easy, Creamy Shrimp & Roasted Pepper Puffs have a quick roasted red pepper sauce that can be used on a lot of things...tossed with pasta, a sauce for chicken, on top of a grilled steak.

The shrimp can be purchased cooked, or leftovers can be used.

The filling and garnishes can be handled in the time it takes to bake the pastry cups.
And you won't be stuck in the kitchen.
Unless you just like hiding out in there.

Featured at:

Delicious and Savory Appetizers from Treasure Box Tuesday

AND

Print It!

Easy, Creamy Shrimp & Roasted Pepper Puffs

1 package puff pastry cups (9.5 oz, 24 bite size cups)
1/2 cup coarsely chopped roasted red bell pepper (jarred), plus 1 1/2 Tbsp finely chopped
1/4 cup heavy whipping cream
1/2 lb cooked shrimp, chopped
salt and black pepper to taste
1 Tbsp chopped chives

Bake puff pastry cups according to package directions.

In a mini food processor or blender, combine 1/2 cup roasted red peppers and 1/4 cup heavy whipping cream to make a sauce.  The sauce should be thick--it will thin out when heated.

Add the cooked, chopped shrimp and the red pepper cream sauce to a skillet over low heat.  Season to taste with salt and black pepper.  Heat the sauce through.

When the puff pastry cups are done, fill them with the shrimp and red pepper mixture.  Top with finely chopped roasted red bell pepper and chives.  Serve immediately.  Makes 24 puffs.



Party some more...

Linking with:

That Moment When... {Who Dat Hot Wings}

So.  Wings and football.

A classic pair.

I've been experimenting with hot wings since The Boy loves them.
Working on a few cooking methods.  And a sauce using two of my favorite Louisiana products: Cajun Power Garlic Sauce and Louisiana Hot Sauce.
(My most favorite Louisiana products would be Zatarain's Creole Mustard and Community Coffee)

When I tell you we've been eating a lot of wings, I'm not kidding.

Only every time we've had wings, the Saints have lost.
The week I gave wings a rest, the Saints won.

I was starting to think that my hot wings had bad ju-ju.

Last Sunday no wings came out of my kitchen.
And the Saints lost anyway.

~*~*~*~

These wings were fried "naked."  We liked them, but they weren't the favorite.

I tried baking the wings.  The adults liked these the most.  The chicken turned out more tender and fall-off-the-bone than the other cooking methods.  Still had that crispy exterior going on too. Baking is also the healthier way to go.  And no babysitting a deep fryer.  Bonus!

I know the standard is blue cheese dressing but I like a bowl of the remaining hot wing sauce instead.

Last, was frying them breaded.  This was my son's favorite.  The adult's least favorite.  He liked them because they are more like fried chicken.  I did not like the extra mess.  Extra calories too.  Although, let's be real.  When I'm eating wings, sitting on my butt yelling at the Saints in front of the tv, I'm not much into calorie counts.

Print It!

Who Dat Hot Wings
3 ways

For the wing sauce:
1 stick butter
7-8 Tbsp Louisiana brand hot sauce
4 Tbsp Cajun Power Garlic Sauce

For the wings:
1. Fried Naked
vegetable oil
deep fryer
3 lbs chicken wings

Heat oil to 375 F in a deep fryer.  While the oil is heating, remove and discard the tips of the wings and cut apart the drumette and wingette at the joint.  Pat the wings dry.

When the oil is hot, add a few wings at a time to the fryer, being careful not to crowd them.  Fry for about 10 minutes, or until internal temperature is 165 F in the thickest part of the meat.  Remove from fryer, drain briefly on paper towels.  Place in a large bowl with wing sauce and toss to coat.

2. Fried Breaded
vegetable oil
deep fryer
3 lbs chicken wings
1 cup buttermilk
1 cup flour
1 1/2 cups panko breadcrumbs
2 tsp salt
1 tsp black pepper

Heat oil to 375 F in a deep fryer.  Remove and discard the tips of the wings and cut apart the drumette and wingette at the joint.  Place the wings in buttermilk.

Mix together the flour, panko, salt, and pepper.  Dredge wings in breading mixture and fry for 12-15 minutes, or until internal temperature is 165 F in the thickest part of the meat.  Remove from fryer, drain briefly on paper towels.  Place in a large bowl with wing sauce and toss to coat.

3. Baked
3 lbs chicken wings
4 teaspoons vegetable oil
1 1/2 tsp salt
1/2 tsp black pepper

Preheat oven to 400 F.  Remove and discard the tips of the wings and cut apart the drumette and wingette at the joint.  Place the wings in a large bowl.  Toss with vegetable oil.  Season with salt and pepper and toss again.

Place wire racks on two large sheet pans.  Spread out wings between the two pans and bake for about 50 minutes, or until internal temperature is 165 F and the skin is crispy.  Remove from oven, place in a large bowl with wing sauce and toss to coat.



More Game Day Snacks...


Linking with:

Just for the food? {Roasted Poblano and Corn Dip}

Let's face it, some people are into football just for the food.

 

Football food is party food.  Food that we don't set out on any given Sunday.
(See?  What I did there?)

We met up with a bajillion family members and took over a small Po'boy shop the night of the first Saints Preseason game.

The Boy went his own way, nixing the po'boys (the heathen), and ordered hot wings.  He was tickled to death eating wings and watching football.

So tickled that he made sure to announce "I'm eating wings and watching football!"
You know, just incase no one noticed his greasy orange fingers and the pile of bones.

I thought maybe he was just into football food.  He's never shown an interest in watching a game.

Since his wing-and-football night out, he pesters us endlessly: "what time does the game start?".  He has favorite players (Cooks, Byrd, Brees).  And he makes it a point to wear his Saints shirt on game day.  

I make it a point to have football food ready for him on game day.
Just in case he's only in it for the food.

One of my favorite football foods (or any party food) is chips and dip.

Print It!

Roasted Poblano & Corn Dip

1 large poblano pepper
1 large jalapeno
1 1/4 cups corn kernels
8 oz cream cheese, softened
1/2 cup sour cream
1/4 tsp salt
1/4 tsp garlic powder
1-2 pinches cayenne pepper

Roast the two peppers (see below).  After peeling, cut open the peppers and remove the seeds.  Chop the peppers and set aside.

Place the corn in a non-stick skillet heated over medium high.  Dry roast in the skillet until the kernels just start to brown in places.  Stir in the chopped peppers.  Allow to cool while you mix the remaining ingredients together in a bowl.

Fold the corn mixture into the cream cheese mixture.  Refrigerate for about an hour before serving.  Serve with tortilla chips.

To roast the peppers:  Turn on the broiler.  Place a piece of foil on a cookie sheet.   Place the peppers on the foil and put under the broiler.  Periodically check the peppers and turn them to char the skin evenly.  Place the peppers in a plastic bag or bowl sealed with plastic wrap to help steam off the skins. When the peppers are cool enough to handle, flake the skin off with your hands.

More game day snacks...

In the past...

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