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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. Note: Other chopped seafood, ham, or chicken may be substituted for shrimp.
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