Cream puffs with Curried Shrimp Filling
Cream Puffs (Appetizer size)
8 T. butter
1 cup flour
1 cup water
Dash each of salt and nutmeg.
4 large eggs
Preheat oven to 400. Spray or butter 2 large jelly roll pans or cookie sheets. Sprinkle pans with flour and shake it around until well coated.
Put water in medium saucepan. Add butter and bring to boil. Add the flour all at once, stirring vigorously until well blended and dough forms a ball. Remove from heat. Let cool for 2 or 3 min.
Add eggs one at a time, beating rapidly and well after each one. Drop by teaspoon onto prepared pans. There should be about 32 to 40 depending on size.
Bake for 10 min., then lower temperature to 350 and bake another 25 to 30 min. until golden brown. Turn oven off. Remove from oven and puncture each puff on the side with a fork. Return to oven (no heat) with the door ajar for 15 -20 min. then remove and cool. Slice tops off. Make filling and fill just before serving.
¾ pound fresh shrimp, shelled, deveined, and chopped ½ inch or smaller.
1 T. butter
3 T. finely chopped onion
1 t. curry powder
1 c. heavy cream
3 T. finely chopped chutney
Salt & pepper to taste
Melt butter in saucepan and add the onion. Cook & stir until wilted. Add the curry powder and stir. Add the cream and chutney and cook down to about ½ cup. Add salt & pepper and shrimp and cook, stirring , for 1 – 2 minutes until shrimp loses the raw look.
Spoon filling into bottom of each cream puff and replace tops. Serve at once.