Shrimp puffs
24 puffs
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Miniature patty shells (24) frozen |
| 1 | pack | Shrimp, tiny, cooked, frozen |
| ⅔ | cup | Sour cream |
| 2 | teaspoons | Dijon mustard |
| 1 | tablespoon | Green onion; sliced |
| 24 | Dill sprigs, fresh | |
Directions
Bake patty shells - cool completely.
Thaw shrimp and reserve 24 - set aside.
Chop remaining shrimp. In small mixing bowl, stir together the chopped shrimp, sour cream, mustard and green onion.
Spoon 1 scant teaspoon shrimp mixture into each patty. Garnish with remaining shrimp and small sprigs of fresh dill.
Serve immediately.
Recipe shared by a friend. Typed by Jack Busst, Calgary, Alberta 94-09-10 and posted on "Gourmet" echo 94/10/17 Submitted By JACK BUSST On 10-16-94
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