Shrimp 'n' Slaw Puffs Recipe

Shrimp 'n' Slaw Puffs Recipe
Shrimp 'n' Slaw Puffs Recipe photo by Taste of Home
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Shrimp 'n' Slaw Puffs Recipe

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Cole slaw mix and bottled dressing cut the prep time for this colorful and delicious salad to practically nothing! That leaves you more time to set a pretty luncheon table, pick some fresh flowers or visit with summertime guests, suggests our Test Kitchen.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1/2 pound cooked small shrimp, peeled and deveined and chopped
  • 2 cups coleslaw mix
  • 2 tablespoons chopped green onion
  • 2 tablespoons chopped sweet yellow pepper
  • 1/4 cup coleslaw salad dressing
  • 1 tablespoon capers, drained and patted dry
  • 1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cream puff shells

Directions

In a large bowl, combine the shrimp, coleslaw mix, onion and yellow pepper. In a small bowl, combine the coleslaw dressing, capers, dill, salt and pepper. Pour over shrimp mixture and gently toss to coat.
Refrigerate until serving. Just before serving, spoon 1/2 cup shrimp salad into each cream puff; replace tops. Yield: 4 servings.
Originally published as Shrimp 'n' Slaw Puffs in Simple & Delicious May/June 2006, p55

Nutritional Facts

1 each: 371 calories, 23g fat (5g saturated fat), 247mg cholesterol, 920mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 18g protein.

  • 1/2 pound cooked small shrimp, peeled and deveined and chopped
  • 2 cups coleslaw mix
  • 2 tablespoons chopped green onion
  • 2 tablespoons chopped sweet yellow pepper
  • 1/4 cup coleslaw salad dressing
  • 1 tablespoon capers, drained and patted dry
  • 1 teaspoon snipped fresh dill or 1/4 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cream puff shells
  1. In a large bowl, combine the shrimp, coleslaw mix, onion and yellow pepper. In a small bowl, combine the coleslaw dressing, capers, dill, salt and pepper. Pour over shrimp mixture and gently toss to coat.
  2. Refrigerate until serving. Just before serving, spoon 1/2 cup shrimp salad into each cream puff; replace tops. Yield: 4 servings.
Originally published as Shrimp 'n' Slaw Puffs in Simple & Delicious May/June 2006, p55

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