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Tiny Shrimp Triangles


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Rate this recipe 4/5 (1 Votes)


  • 2 tablespoons minced onion
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup cream
  • 2 tablespoons dry sherry wine
  • 1 can tiny shrimp
  • 1 tablespoon finely chopped pimento
  • 1/4 teaspoon salt
  • 1 package Pepperridge farm puff pastry sheets
  • 1/4 cup green pepper, minced


Servings 4


Step 1

Saute green pepper and onion in butter. Stir in flour and cook one minute. Remove from heat and cook, stirring occasionally til mixture comes to a boil. Remove from heat and stir in shrimp, pimento and salt. Set aside to cool completely. Thaw pastry 20 minutes; unfold. Roll each sheet on a lightly floured surface to a 12" square; cut each into 16 three inch squares. Top each square with some shrimp mixture. Brush edges of pastry with egg mixture; fold in half to form triangles. Press edges together with tines of a fork. Brush with more egg and transfer to ungreased baking sheets. Bake at 400 degrees for 10 to 12 minutes until golden brown and puffed.


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