Shrimp Puffs - OAMC

Recipe by TishT

For the holidays, this recipe is a life saver. You can pull this appetizer out of the freezer and have ready for guests quickly. You can also use frozen or canned crabmeat!

Top Review by Sweet Baboo

I made these before Christmas, and in the crush forgot to write a review...some oversight, because they saved my bacon by by being a secret weapon hibernating in the freezer. What with illness and snowstorms (typical Canadian situation) I had no time or energy to whip up a delicacy for a pot luck, and had almost decided not to go for that reason, and then remembered that these beauties were waiting in the freezer for just such a purpose. They are delicious, and I had an empty plate to take home. I used havarti cheese (which was great), but next time I will try the gruyere variation. Thanks so much for submitting!

Ingredients Nutrition


  1. Preheat oven to 300°F Using small cookie cutter, cut out four rounds from each slice of bread.
  2. Place on cookie sheet and bake in oven for 10-15 minutes or until bread is crisp and dry, turning bread rounds over once halfway through baking time.
  3. Cool on wire rack.
  4. Heat butter and olive oil in heavy skillet and cook garlic and shrimp just until shrimp curl and turn pink.
  5. Remove from heat and set aside for 10-15 minutes to cool slightly.
  6. In large bowl, combine cheese, lemon zest, dill, mayonnaise, and pepper.
  7. Finely chop shrimp and add to cheese mixture.
  8. Top bread rounds with shrimp mixture, mounding and smoothing the shrimp.
  9. Freeze in single layer on baking sheet, then store in freezer container in single layer.
  10. When ready to eat, bake puffs, frozen, in preheated 400F oven for 10-13 minutes until golden brown and bubbly.
  11. Serve immediately.
  12. You can also bake the puffs without freezing them, in a 400F oven for 8-9 minutes.

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