Spicy Shrimp Puffs turn 4 ingredients into a delicious party appetizer! Serve with your favorite dipping sauce.
The year is coming to an end and a new one is just around the corner. Thanks Ellen from Family Around the Table for hosting our New Year’s Eve Appetizer Event!
Some of us will welcome in 2019 quietly. A couple of snacks, a drink and a midnight kiss or two.
Some will party hardy with family and friends into the wee hours of the morning.
How you choose to say goodbye to 2018 is up to you. My Shrimp Puffs will make the transition tastier! 😉
These little bites are made with only 4 ingredients. All you need to shrimp, potato flakes, seafood seasoning and bread crumbs.
You can make these shrimp puffs gluten free by substituting the bread crumbs for a gluten free variety.
Deep fry these appetizers for best results. I use vegetable oil and fry at 350 for 2 to 3 minutes until thoroughly cooked.
Serve with your favorite sauce. We like cocktail sauce. Tarter sauce, orange marmalade sauce, ranch or BBQ works just as well!
Food for Thought…What types of appetizers make your party table year after year? Classics like scallops in bacon or pigs in a blanket? Maybe pizza rolls or veggies and dip? I’d love to hear your party plans in a comment below!
Ingredients
- 24 medium to large shrimp, peeled and de-veined.
- 1/2 cup potato flakes
- 2 teaspoons seafood seasoning (I used Old Bay)
- 1/2 cup bread crumbs
- oil for frying
Instructions
- Place shrimp and seasoning in food processor. Puree into a paste.
- Add potato flakes and a bit of water if necessary to hold together.
- Form into 24 balls. Roll balls in bread crumbs.
- Fry puffs at 350 for 2 to 3 minutes until thoroughly cooked.
- Serve with sauces if desired.
Enjoy these great appetizer ideas and recipes from Festive Foodies!
- Baked Artichoke Squares by Family Around the Table
- Cheese Steak Egg Rolls by The Freshman Cook
- Devil’s on Horseback by Palatable Pastime
- Hot Reuben & Sprouts Dip by A Kitchen Hoor’s Adventures
- Roasted TriColored Pepper Salsa by Karen’s Kitchen Stories
- Spicy Shrimp Puffs by Cindy’s Recipes and Writings
- Spinach Artichoke Stuffed Mushrooms by Simple and Savory
- Sweet Potato Rounds with Maple-Cinnamon Ricotta Cheese, Dried Cranberries & Pecans by Tip Garden
- Vegan 7 Layer Black Bean Dip by The Baking Fairy
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