Easy, Creamy Shrimp & Roasted Pepper Puffs

It's go time.

Time to think about another holiday dinner.
And all those holiday parties.

Holiday dinners may take a while to prep and cook.  And I suppose that's tradition.

But who wants to be stuck prepping and cooking for a party?
Easy is the way to go.
Puff pastry is the way to go too.

These Easy, Creamy Shrimp & Roasted Pepper Puffs have a quick roasted red pepper sauce that can be used on a lot of things...tossed with pasta, a sauce for chicken, on top of a grilled steak.

The shrimp can be purchased cooked, or leftovers can be used.

The filling and garnishes can be handled in the time it takes to bake the pastry cups.
And you won't be stuck in the kitchen.
Unless you just like hiding out in there.

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Easy, Creamy Shrimp & Roasted Pepper Puffs

1 package puff pastry cups (9.5 oz, 24 bite size cups)
1/2 cup coarsely chopped roasted red bell pepper (jarred), plus 1 1/2 Tbsp finely chopped
1/4 cup heavy whipping cream
1/2 lb cooked shrimp, chopped
salt and black pepper to taste
1 Tbsp chopped chives

Bake puff pastry cups according to package directions.

In a mini food processor or blender, combine 1/2 cup roasted red peppers and 1/4 cup heavy whipping cream to make a sauce.  The sauce should be thick--it will thin out when heated.

Add the cooked, chopped shrimp and the red pepper cream sauce to a skillet over low heat.  Season to taste with salt and black pepper.  Heat the sauce through.

When the puff pastry cups are done, fill them with the shrimp and red pepper mixture.  Top with finely chopped roasted red bell pepper and chives.  Serve immediately.  Makes 24 puffs.



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