Wdsdy's Recipe

Shrimp Salad Cream Puffs

Category: Appetizers

Makes 8 Shrimp Salad Cream Puffs

Cooking Time: 40 - 45 minutes
Chilling Time: Several hours or Overnight

INGREDIENTS:
Cream Puffs-
1 cup water
1/2 cup butter
1/4 teaspoon Tabasco
1 cup all-purpose flour***
1/2 teaspoon salt
4 eggs

Shrimp Filling-
2 cups cooked small shrimp
1 cup chopped celery
1/4 cup chopped ripe olives
4 hard-cooked eggs, chopped
1/4 cup Hellman's mayonnaise
2 tablespoons ketchup or chili sauce
1 Tablespoon fresh-squeezed lemon juice
1/2 teaspoon salt
1 teaspoon Worcestershire sauce

DIRECTIONS:
Prep -
Heat oven to 400-degrees F.
Grease cookie sheet.

For Cream Puffs - Combine water, butter and Tabasco in saucepan.
Bring to a boil.
Add flour and salt all at once.
Cook and stir over medium heat until mixture leaves sides of pan.
Remove from heat.
Add eggs, one at a time, beating vigorously after each.
Drop by rounded tablespoonfuls onto greased baking sheet.
Bake for 40 - 45 minutes or until golden brown.
Cool.
Split in half and fill with chilled Shrimp Filling just before serving.

For Shrimp Filling - Earlier in the day or the night before, combine all ingredients.
Chill until ready to serve.
After chilled, taste for seasonings, adjust if necessary.
Fill Cream Puffs and Enjoy!

Tip: For 4 Shrimp Filled Cream Puffs, cut recipe in half.

***If using self-rising flour, omit salt.