Date: Jun 24, 2013 by Shamara Ray
1 cup chopped uncooked shrimp – peeled and deveined
1 ½ cup all purpose flour
1 ¼ cup milk
1 stick salted butter plus 1 tablespoon
1 cup shredded parmesan cheese
1 minced garlic clove
2 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
1 teaspoon salt
½ teaspoon black pepper
In a sauté pan over medium heat, melt 1 tablespoon of butter. Add garlic, rosemary and thyme and sauté one minute. Add shrimp and sauté until cooked approximately 5 minutes. Remove from heat and set aside.
In a saucepan boil milk and butter together. Turn heat to low and add flour, stirring continuously until the dough comes together. Remove from heat and let cool.
Preheat oven to 450 degrees.
Once the dough is cool add eggs one at a time and stir with a wooden spoon. Dough will be stiff.
After incorporating the eggs, add the shrimp and mix. Stir in the cheese.
Spray a mini-muffin pan with non-stick spray.
Drop a tablespoon of batter into each muffin cup. Bake for 15 minutes.
Remove shrimp puffs from pan and serve immediately.
Yields 48 puffs