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    You are in: Home / Recipes / Cream Puffs Stuffed With Warm Shrimp Salad Recipe
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    Cream Puffs Stuffed With Warm Shrimp Salad

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Brooke's Kitchen's Note:

    I got this recipe at a holiday recipe exchange. It's yummy! Note crumbled feta can be substituted for crumbled Gorgonzola if desired.

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    Units: US | Metric


    1. 1
      Cream puffs: Melt butter in boiling water. Add flour and 1/4 tsp salt- stir vigorously. Cook and stir until mixture forms a ball. Cool slightly. Add eggs one at a time- beating until smooth. Grease cookie sheet and spoon small spoonfuls of mixture onto cookie sheet. Bake at 450 degrees for 20 minutes. Let cool. Once cool, cut off top and remove inside carefully with a spoon. Add Warm Shrimp Salad or other filling and replace top.
    2. 2
      Warm Shrimp Salad: Chop shrimp into small pieces and set aside. Chop avocados and tomatoes into small pieces and mix with the minced onions and chopped parsley.
    3. 3
      Next, saute the minced garlic in the olive oil in a frying pan until fragrant. Add the chopped bacon and saute for a minute or two, or until just beginning to brown. Add shrimp and toss until they are opaque. Add salt and freshly ground pepper to taste. Add lemon juice and half of the cheese. Toss together and immediately add to avocado mixture. Toss again. Sprinkle remaining cheese and toss again. Add a spoonful to each mini cream puff cup and serve immediately.

    Ratings & Reviews:


    Nutritional Facts for Cream Puffs Stuffed With Warm Shrimp Salad

    Serving Size: 1 (276 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 498.8
    Calories from Fat 318
    Total Fat 35.3 g
    Saturated Fat 15.5 g
    Cholesterol 266.3 mg
    Sodium 1174.6 mg
    Total Carbohydrate 20.8 g
    Dietary Fiber 4.4 g
    Sugars 2.1 g
    Protein 25.7 g

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