Years ago my parents found this recipe after trying it at a friend’s football party. My dad came home from the party raving about them, saying that after the first couple, he basically spent the afternoon in the kitchen so that he could make sure he snagged a few each time an additional round came out of the oven.
These shrimp puffs became legendary in my house after that (and acceptable as a meal in and of themselves), and it’s easy to see why. They’re crispy, buttery bites of bread filled with melty cheese and shrimp. The unique combination of onion, curry, and paprika gives them the added advantage of being totally unlike any other appetizer-ish dish that people are used to. It might sound kind of like a strange combination, but it’s knock-your-socks-off good. These Shrimp Puffs are a surprise, and they’re completely addictive. I’m pretty sure each time I’ve brought them anywhere, the plate comes home empty and AT LEAST one person asks for the recipe.
It’s also convenient that these guys can in large part be made ahead of time. The shells and filling can be made a day before serving (keep the filling in the fridge and the shells in a ziploc bag on the counter). I wouldn’t assemble them too far in advance, just because you wouldn’t want the shells to get soggy, but an hour or so is probably fine if you’re taking them somewhere. Once you’re ready to serve, just broil for a minute or so in an oven or toaster oven, and they’re ready to go!
Making the shells is by far the most time-consuming part of this recipe. When I’m feeling lazy, I’ve used Tostitos scoops instead of the bread/butter. You definitely lose some of the texture, and on the whole, I find it’s better to go with the bread, but if you’re just craving the filling, it’s a workable substitute. I know there are also pastry puff shells available in most grocery stores in the freezer aisle- I haven’t used them, but can’t imagine why they wouldn’t work just fine too.
Buttery bread cups with a cheesy shrimp filling.
- 1 loaf thin sliced white bread (I use Pepperidge Farm, but other brands work just fine)
- 6T butter melted
- 1 c mayo
- 1/3 c chopped onions
- 1/4 t curry powder
- 1/3 c parmesan cheese
- 1/3 c grated swiss cheese
- Cooked, chopped shrimp – between 10 and 20 oz.
- Preheat oven to 400.
- Flatten bread with a rolling pin and cut rounds from each slice. I use a wine glass for this to get 3 or so rounds from each slice.
- Dip bread rounds in melted butter, coating both sides. Press into mini-muffin pan. Bake 10 minutes until golden brown. These can be made a day ahead of time, stored in a ziploc bag.
- Mix remaining ingredients. Fill each bread cup with filling and sprinkle tops with paprika. Place under broiler for 2 minutes (watch carefully to make sure they don’t burn!).