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Shrimp Salad Puffs

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Ingredients
  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
Directions

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.
Cool.
Split and fill with Shrimp Filling just before serving.
Shrimp Filling: Combine all ingredients.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Shrimp

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