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Shrimp Salad Puffs

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  Water 1 Cup (16 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Hot pepper sauce 1⁄4 Teaspoon
  All purpose flour 1 Cup (16 tbs) (Pillsbury'S Best Brand)
  Salt 1⁄2 Teaspoon
  Egg 4
  Shrimp 1 Cup (16 tbs)
For filling
  Cooked small shrimp 2 Cup (32 tbs)
  Chopped celery 1 Cup (16 tbs)
  Chopped ripe olives 1⁄4 Cup (4 tbs)
  Hard-cooked eggs 4 , chopped
  Mayonnaise/Salad dressing 1⁄4 Cup (4 tbs)
  Catsup 2 Tablespoon
  Lemon juice 1 Tablespoon
  Worcestershire sauce 1 Teaspoon

Combine water, butter and hot pepper sauce in saucepan.
Bring to 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 cookie sheet.
Bake at 400° for 40 to 45 minutes until golden brown.
Split and fill with Shrimp Filling just before serving.
Shrimp Filling: Combine all ingredients.

Recipe Summary

Main Dish

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Average: 4.5 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2775 Calories from Fat 1685

% Daily Value*

Total Fat 190 g291.8%

Saturated Fat 77.4 g386.9%

Trans Fat 0 g

Cholesterol 2757 mg919%

Sodium 3401.4 mg141.7%

Total Carbohydrates 118 g39.2%

Dietary Fiber 6.9 g27.6%

Sugars 14.4 g

Protein 146 g291.5%

Vitamin A 138.1% Vitamin C 40.7%

Calcium 52.6% Iron 138.1%

*Based on a 2000 Calorie diet

Shrimp Salad Puffs Recipe