1 tablespoon olive oil
1 onion
6 teaspoons minced garlic
1 pound fresh shrimp, peeled and deveined
12 shells puff pastry, baked
4 tablespoons butter or margarine
3 (8 ounce) packages cream cheese, softened
4 eggs
1/2 cup heavy cream
16 ounces smoked Gouda, grated
2 teaspoons salt
1 onion
6 teaspoons minced garlic
1 pound fresh shrimp, peeled and deveined
12 shells puff pastry, baked
4 tablespoons butter or margarine
3 (8 ounce) packages cream cheese, softened
4 eggs
1/2 cup heavy cream
16 ounces smoked Gouda, grated
2 teaspoons salt
- PREP 45 mins
- COOK 25 mins
- READY IN 1 hr 10 mins
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium-low heat, warm oil and saute onions and garlic until onions are translucent; set aside to cool. When cool, pour off liquid reserving garlic.
- Cut shrimp into 1/2 inch pieces, reserving 12 uncut for garnish. In a large skillet over medium-low heat, melt butter and add reserved garlic and all shrimp; cook shrimp for 2 to 4 minutes or until done.
- Remove center circle and a small portion of inside of cooled puff pastry shells.
- In a medium bowl, beat cream cheese until creamy; add one egg at a time and beat until well mixed. Add cream, Gouda, onions, shrimp and salt.
- Spoon filling into puff pastry shells.
- Bake in preheated oven for 20 to 25 minutes or until filling is browned on top. Garnish with whole shrimp and chopped chives; serve.
