Shrimp Puffs

Oxmoor House
about 4 dozen


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1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
2 (6-ounce) packages frozen cooked shrimp, thawed and drained
1/2 cup mayonnaise
1/4 cup finely chopped celery hearts
1/4 cup finely chopped green pepper
1/4 cup finely chopped red pepper
2 tablespoons chopped green onion
2 tablespoons sweet pickle relish
1/2 teaspoon salt
1/4 teaspoon pepper


Combine water and butter in a saucepan; bring to a boil. Add flour, stirring vigorously over low heat 1 minute or until mixture leaves sides of pan and forms a smooth ball. Remove from heat; let cool slightly.

Add eggs, one at a time, beating with a wooden spoon after each addition; beat until batter is smooth. Drop by teaspoonfuls about 2 inches apart on ungreased baking sheets.

Bake at 425° for 20 minutes or until golden brown and puffed. Cool away from drafts on wire racks. Cut top off mini puffs; pull out and discard soft dough inside. Reserve tops.

Set aside 1/4 cup shrimp; finely chop remaining shrimp. Add chopped shrimp to remaining ingredients, mixing well. Spoon 1 heaping teaspoon of shrimp mixture into mini puffs; replace tops. Arrange on serving platter, and garnish with reserved shrimp.

Note: Other chopped seafood, ham, or chicken may be substituted for shrimp.

Created date

February 2010