Shrimp Popovers

Happy Valentine's Day! If you're staying in tonight and cooking for your loved one consider making these little delights. They are easy to make and go with just about any meal, guaranteed to impress.

When I bought my immersion blender from Sur La Table a year ago I never thought it would revolutionize cooking for me but it really has. I don't know what I would do without it, it's one of the most used appliances in my kitchen. There are SO many things you can use it for, I love it! And believe it or not I used it for this recipe, Shrimp Popovers.  It came with a handy dandy recipe book and within it's pages is an easy recipe for popovers and combine it with the Food Network recipe for shrimp puffs and you have magic.

These make a great side dish with almost any entree or with a big green salad. These are seriously addictive, you'll be going back for seconds...unless you have more self-control than I do.

 

Shrimp Popovers
Makes 6

3/4 cup all-purpose flour
3/4 cup low fat milk
2 large eggs
1 tablespoon butter, melted and cooled
1/2 teaspoon salt

1/2 pound medium shrimp, cooked and peeled
1 green onion, chopped
1 cup shredded cheddar or monterey jack cheese
1/2 cup mayonnaise
1/2 teaspoon dried thyme


Place flour, milk, eggs, butter, and salt in a medium bowl and blend with the immersion blender until all ingredients are combined and it reaches a smooth consistency. Cover and let it rest for 30-40 minutes.

Meanwhile mix shrimp, green onion, cheese, mayo, and dill in a small bowl until combined.

Pre-heat oven to 450 degrees. Spray 6 muffin cups with cooking spray or coat with butter. Divide the batter evenly among the cups, no more than 1/2 full. Gently spoon shrimp mixture into the center of each cup, about 1 heaping tablespoon per cup. Bake for 20 minutes at 450 degrees, do not peek or disturb as this may cause popovers to fall. Lover the heat to 375 degrees and bake for another 20 minutes (total 40 minutes cooking time). Remove from the pans and serve immediately.