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.