Shrimp Puffs
From The Country Innkeepers' Cookbook
Dips and Spreads Recipes | Fish and Seafood Recipes
Yield: Makes 24 canapes.
They have an intriguing, "melt-in-the-mouth" quality that you 'll find quite delicious.
- 24 small shrimp, cooked, shelled and deveined
- 1 egg white
- 1/4 cup sharp cheddar cheese, grated
- 1/8 teaspoon salt
- 1/8 teaspoon paprika
- 1/2 cup mayonnaise
- 24 slices round party rye bread
Beat the egg white until stiff. Fold in the cheese, salt, paprika and mayonnaise.
Heap this mixture on the party rye rounds. Top each round with one shrimp. Broil the puffs until light brown. Serve hot.
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