Nerdmom's Shrimp Puffs

Submitted by NewNerdMom

"A delightful shrimp cream puff. My mom came up with this one. The recipe is for a very good pate a choux and the stuffing."

 

• Ready In: 1hr 20mins
• Ingredients: 15
• Yields: 48 puffs
• Serves: 48

ingredients

• CREAM PUFF or PATE A CHOUX

• 1 cup water
• 6 tablespoons butter
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup bread flour
• 4 large eggs, plus
• 2 egg whites (eggs should equal 1 cup)

• FILLING

• 1 lb baby shrimp, chopped
• 1⁄2 cup celery, chopped very fine
• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons grated onions
• 1⁄4 teaspoon Worcestershire sauce
• 1⁄2 teaspoon lemon juice
• 1⁄4 teaspoon garlic powder
• 3 -10 drops hot sauce, to taste

directions

1. PUFF or PATE A CHOUX:

2. Preheat oven to 400 degrees F. Prepare 2 sheet pans with parchment.
3. Boil water, butter, sugar and salt. While coming to a boil, prepare eggs.
4. Add flour and remove from heat. Work mixture together and return to heat.
5. Continue working the mixture until all flour is incorporated and dough forms a ball.
6. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes.
7. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.
8. Once all eggs have been added and the mixture is smooth, put dough into piping bag fitted with a round tip.
9. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans.
10. Cook for 30–35 minutes or until golden brown.
11. Once they are removed from the oven pierce each puff with a paring knife immediately to release steam.

12. SHRIMP FILLING:

13. In large bowl, combine all ingredients except hot sauce and mix until well incorporated. Add hot sauce to taste. Chill. Fill piping bag and fill Pate a Choux puffs accordingly.