Sinful Shrimp

These little delicacies taste so sinfully good I decided to call them Sinful Shrimp.

I had the ingredients on hand and really couldn’t decide to make this with noodles or a potato based sauce but trusting my husbands judgment in the kitchen, he said noodles and he was right….it works !

I hope you enjoy this recipe  : )

Ingredients:

1 small bag of shrimp (medium size)

1 box of six puff pastry

1 1/2 cup of 1/2 inch wide soup noodles

1/2 Lg Onion chopped

6 small cloves of garlic pressed

2 Tb. Butter

1/2 cup of flour

Salt & Pepper

1 to 2 cups of milk

1/2 cup of sour cream

Parmesan cheese

Any block cheese you like (I used Jack and mild cheddar)

Instructions:

Cook the shrimp in boiling water and the cool them. After the shrimp is cool peel and keep in the frig.

Turn oven to 425 F (I use the toaster/oven. No sense heating up a large oven for 6 puff pastries). Place the pastries on ungreased cookie sheet or tin foil. Cook til very light brown.

Sauce:

While pastries are cooking In a medium size frying pan melt butter on low heat so as not to brown.
Add chopped onions. Cook on medium to low. When onions are clear through add garlic. The reason I wait till onions are done is that garlic burns too quickly. Cook for 5 more minutes.
Add the flour to the onions a table spoon at a time till you have a paste. Add the milk a little bit at a time and turn the heat up to medium and stir til you have a sauce (not too watery) like a thick gravy.
Add the cheeses and keep stirring constantly till cheese is incorporated into the sauce. Add the sour cream and stir.
Add salt and pepper to your taste.
Take the peeled shrimp and cut each one into four pieces then add to the sauce and stir. Then turn the sauce on low heat.

Boil the noodles till soft and with a pair of kitchen scissors cut them in small pieces so they fit inside the pastries.
When noodles are done add to the shrimp and sauce.

When pastry is done let cool a bit and pull the tops out and fill with the shrimp sauce.

Now, Enjoy !

Spinach-Stuffed Pumpkins – Happy Halloween !

Prep Time:  20 Min    |   Cook Time:  30 Min   |   Ready In:  50 Min   |   Serves 4

Ingredients

• 4 small sugar pumpkins
• 1 (9 ounce) package frozen creamed spinach, thawed
• 3 ounces cream cheese, softened
• 4 slices white cheese, such as Monterey Jack
• butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cut off tops and remove seeds from pumpkins. Coat the insides with butter, and season with salt and pepper. Replace lids. Place in a shallow baking dish with a small amount of water to prevent bottoms from scorching during cooking.
3. Bake in the preheated oven for 30 minutes, or until insides have darkened yet outsides remain firm. Meanwhile, small saucepan, stir softened cream cheese into spinach until melted and well-blended.
4. Fill pumpkins with spinach mixture, and top each with a slice of cheese. Return to the oven for 3 minutes to melt cheese if serving immediately. Pumpkins may be covered and refrigerated at this point until ready to serve. May be reheated in the microwave for 2 minutes.

Nutritional Information

Amount Per Serving  Calories: 407 | Total Fat: 28.7g | Cholesterol: 72mg

By: TOBERAH

“Sweet mini pumpkins stuffed with creamed spinach and topped with melted cheese. Sure to impress!”