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55 min 20 min prep
16 servings
PUFFS
1/4 cup butter
1/2 cup water
1/2 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
FILLING
12 ounces canned tiny shrimp or fresh shrimp
1 celery, , finely chopped
3 tablespoons finely chopped green onions
3 large hardboiled egg, chopped
2/3 cup mayonnaise
1/4 teaspoon salt
2 tablespoons fresh lemon juice
16 servings
PUFFS
1/4 cup butter
1/2 cup water
1/2 cup all-purpose flour
1/4 teaspoon salt
2 large eggs
FILLING
12 ounces canned tiny shrimp or fresh shrimp
1 celery, , finely chopped
3 tablespoons finely chopped green onions
3 large hardboiled egg, chopped
2/3 cup mayonnaise
1/4 teaspoon salt
2 tablespoons fresh lemon juice
- TO MAKE PUFFS------------.
- Preheat oven to 400 F degrees.
- In a medium size saucepan, combine butter and water; heat to boiling.
- Stir in flour and salt using a wooden spoon.
- Stir until butter/flour mixture forms a thick, smooth base that follows the back of the spoon around the pan.
- Remove from heat; cool slightly.
- Using a wooden spoon, mix in eggs one at a time until mixture is thick and smooth.
- (This is very important to make sure that the mixture is smooth.) Drop by teaspoons onto a lightly greased cookie sheet; space 1 inch apart.
- Bake in preheated 400 F oven for 20 to 25 minutes or until puffed and golden; let cool.
- PUFF FILLING-------------.
- Rinse shrimp in cold water; drain well.
- In a medium bowl, combine shrimp, chopped celery, chopped green onions and chopped hard cooked eggs; mix well.
- In a separate bowl using a whisk, blend together mayonnaise, salt and lemon juice; fold into shrimp mixture and chill for about 1/2 hour in refrigerator.
- TO ASSEMBLE PUFFS-----------------.
- Pull or cut tops off the puffs and set aside with each puff.
- Remove any soft membrane from inside puff and discard.
- Stuff with chilled filling.
- Replace tops of puffs.
- Refrigerate until ready to serve.
- You can also use crab in place of shrimp.