Nerdmom's Shrimp Puffs
- 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
-
PUFF or PATE A CHOUX:
- Preheat oven to 400 degrees F. Prepare 2 sheet pans with parchment.
- Boil water, butter, sugar and salt. While coming to a boil, prepare eggs.
- Add flour and remove from heat. Work mixture together and return to heat.
- Continue working the mixture until all flour is incorporated and dough forms a ball.
- Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes.
- With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.
- Once all eggs have been added and the mixture is smooth, put dough into piping bag fitted with a round tip.
- Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans.
- Cook for 30–35 minutes or until golden brown.
- Once they are removed from the oven pierce each puff with a paring knife immediately to release steam.
-
SHRIMP FILLING:
- 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.
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RECIPE SUBMITTED BY
NewNerdMom
Salt Lake City, Utah
Although the kind of cooking I was raised on and most enjoy would best be described as down-home, Southern comfort food, that is not my history in the the least. My mother came from Wyoming rather than the deep south, but she is a wonderful cook and an expert at comfort food.? We always had someone extra at our dinner table as a kid, so I learned how to cook for a crowd.? My husband and two kids tease me about cooking for the 5th regiment, but they all seem to enjoy it. Although I love to cook, I also love to perform in and teach Theatre. That means there are many times when my two passions don't allow enough time for one another.? It's rather difficult to be in the classroom all day teaching theatre, have rehearsals after school, and often be at a theatre by 6:30 for a performance call and still create the kind of meals I truly enjoy cooking. Until I can find a way to marry these two passions, I enjoy collecting and creating recipes and trying them out on my family and friends.