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Shrimp Salad Cream Puffs
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- #80094
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
Cream Puffs
1 cup water
1/2 cup butter
1/4 teaspoon Tabasco sauce
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 mayonnaise
2 tablespoons ketchup or chili sauce
1 tablespoon fresh squeezed lemon juice
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
directions
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!
* If using self-rising flour, omit salt.
added by
Wdsdy
nutrition data
Nutritional data has not been calculated yet.
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