Description
Discover the savory delight of Cheesy Shrimp Bombs! Learn how to create this irresistible appetizer with step-by-step instructions that will wow your guests.
Ingredients
- 1 pound (454 g) large shrimp, peeled and deveined (450 grams)
- 8 ounce (227 g) s cream cheese, softened (225 grams)
- 1 cup (240 ml) shredded moz zarella cheese (115 grams)
- 1/4 cup (60 ml) grated Parmesan cheese (25 grams)
- 1 teaspoon (5 ml) garlic powder (5 grams)
- 1 teaspoon (5 ml) onion powder (5 grams)
- 1/2 teaspoon (3 ml) paprika (2 grams)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoon (30 ml) s chopped fresh parsley (8 grams)
- 1 tablespoon (15 ml) lemon juice (15 milliliters)
- 1 package puff pastry sheets, thawed (approximately 17.3 ounce (490 g) s or 490 grams)
- 1 egg, beaten
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, combine cream cheese, mozzarella, Parmesan, garlic powder, onion powder, paprika, salt, and black pepper.
- Add the chopped parsley and lemon juice to the cheese mixture and mix well.
- Gently fold in the peeled and deveined shrimp into the cheese mixture.
- Roll out the thawed puff pastry sheets on a lightly floured surface.
- Cut the puff pastry into 3-inch (7.5 cm) squares.
- Place a spoonful of the shrimp and cheese mixture in the center of each square.
- Fold the corners of the pastry over the filling to form a sealed pouch.
- Pinch the edges of the pastry to seal completely.
- Place the sealed shrimp bombs on a baking sheet lined with parchment paper.
- Brush the tops of the pastry with beaten egg for a golden finish.
- Bake in the preheated oven for 15-20 minutes or until golden brown and puffed.
- Remove from the oven and let cool slightly before serving.
Notes
- Ensure cream cheese is softened for smooth mixing and even shrimp coatingnSeason cheese mixture with salt and pepper before adding shrimpnSeal pastry edges with beaten egg for golden finish and to prevent leaks
