It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is SHRIMP PUFFS !

I haven’t made this recipe in ages, thanks to COVID and my lack of a social life these past few years. But I love this recipe for BYO parties. They are always delicious and a welcome change from what many usually bring. I like to bring the fun stuff! LOL With the move to SC and my social life in a dead halt, I’m going to have to pull this one out to make for my family. We all love shrimp so much it will be a nice addition to any seafood night…or any night, as a matter of fact. 

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 650 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

SHRIMP PUFFS
(Makes 16) 

1 lb. shrimp, cleaned, deveined, very finely chopped
8-9 water chestnuts, minced
1 egg, beaten
1 tsp. salt
½ tsp. sugar
1 tsp. cornstarch
2 tsp. dry sherry
1 tsp. oil for frying
Lemon wedges & soy sauce for dipping