"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cream Puffs with Shrimp Filling Recipe

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This recipe for Cream Puffs with Shrimp Filling, by , is from Family & Friends Treasured Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Deetz
Added: Tuesday, October 28, 2008


1/4 lb. butter
1 C. water
1 C. flour
1/4 tsp salt
4 eggs

Shrimp Filling:
8 oz. can shrimp
2 T. parsley flakes
1 T. minced onions
3 T. melted butter
1 tsp. lemon juice
1/2 tsp. garlic salt
1/4 tsp. curry powder
1 C. finely cut celery
1/2 C. sour cream
2 T. miracle whip
little horseradish
1 tsp crazy salt

1. Add butter to boiling water, when melted add flour , salt, all at once. Over low heat, beat just until mixture leaves side of pan and forms a ball, 1-2 minutes. Remove from heat. With mixer, beat in eggs, one at a time, beating hard after each addition until mixture is smooth. Continue beating until dough is shiny and satiny, about 1 minute. Drop a generous tablespoonful, 2 inches apart, onto ungreased cookie sheet. Bake 30 minutes, or until puffed and golden brown. Puffs should sound hollow when lightly tapped. Remove to wire rack. Cool completely.
To serve: With sharp knife cut off tops. Fill with filling or custard; replace tops. Sprinkle with confectioners' sugar. Bake at 450 for 15 min. reduce heat to 325 for 25 min.

2. Shrimp filling: mash shrimp add all other ingredients and mix well.

3. Add filling mixture to cream puffs, chill and serve

Preparation Time:
Preparation Time:
Recipe from Mary Jane Ede




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