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Full Online Book HomeLearning KitchenFishandseafood - Shrimp - Mimi Cream Puffs
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Fishandseafood - Shrimp -  Mimi Cream Puffs Post by :bunni Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2221

Click below to download : Fishandseafood - Shrimp - Mimi Cream Puffs (Format : PDF)

Fishandseafood - Shrimp - Mimi Cream Puffs

*these can be made ahead and frozen in a airtight container for up to 1 month. Thaw at room temp. FIll with Chicken salad Stuffing (recipe follows) or Shrimp stuffing before serving.
Prep: 40 min. Bake: 30 min.

1 c. water.
1/2 c. butter
1/2 tsp salt
1 c. all purpose flour
4 eggs

Grease baking sheets, set aside.

In a med. saucepan, combine water, butter, and salt. Bring to boiling. Add flour all at once, stirring virgorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat. Cool for 10 min. Add eggs, one at a time, beating well with a a wooden spoon after each addition.

Drop dough from a tsp onto prepared sheets, forming mounds 1/2 inch in diameter and spacing mounds about 1 1/2 inches apart. Bake at 400* for about 30 min. or until golden brown. Cool on wire rack.

Cut tops from puffs; remove soft dough from insides. Fill with desired filling. Replace tops.

Makes 48.

Shrimp Filling:

look for cooked baby shrimp at the fish counter or in the freezer section for the most inexpensive form fo shrimp for this filling.

1 lb. fresh or frozen shrimp (med. or small) peeled and deveined
1 (8 oz) package cream cheese softened
1 tsp grated onion or 1/2 tsp onion powder
1/2 tsp dry mustard
1/4 tsp salt
1/4 tsp Worcestershire sauce
1/8 tsp black pepper
3 hard cooked eggs, finely chopped
1/2 c. finely chopped celery

Cook shrimp in small amount of boiling, lightly salted water for 1-2 min or until shrimp turn pink. Drain in colander. Rinse with cold water, drain well and pat dry. Finely chop shrimp , set aside.

In a large bowl; combine cream cheese, onion, dry mustard, salt, Worcestershire sauce, and pepper. Stir in shrimp, eggs, and celery. Makes about 3 cups, enough to fill 48 mini cream puffs.

Chicken Salad Stuffing:

2 1/2 c. finely chopped cooked chicken
3 hard cooked eggs, finely chopped
1/4 c, chopped celery
1/4 c. pickle relish
1/4 c. finely chopped pimientos
3 tbsp chopped toasted almonds (optional)
1/4 tsp salt
1/4 tsp pepper
Mayonnaise or salad dressing (about 1/2 c.)

In a large bowl, combine chicken, eggs, celery, relish, pimiento, almonds if desired, salt, and pepper. Stir in enough mayonnaise or dressing to make of desired consistency. Makes about 3 cups enough for 48 mini cream puffs.
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Chicken or pork work well - just extend the marinade time by 15-30 minutes. 1/2 - 1 Tbsp. Hot sauce, habenro if you can stand it 1-2 cloves garlic, crushed 1/2 Tbsp. white wine (optional) 1/4 cup melted butter or olive oil 1 1/4 pound shelled, deveined shrimp Combine first 4 ingredients, pour 1/2 over shrimp, marinate 15 minutes. Grill and baste or saute until cooked through. Heat remaining sauce and serve on the side.

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2 pounds unpeeled, large fresh shrimp 6 cups water 2 to 3 tablespoons fresh lime juice 3 cloves garlic, pressed 1/4 teaspoon salt 1/2 teaspoon pepper 1 cup ketchup 1/2 cup fresh lime juice 1/4 cup minced sweet onion 1/2 to 1 teaspoon hot sauce 1/2 cup chopped tomato 1/2 cup chopped fresh cilantro Avocado slices, lime wedges, saltines, optional Peel shrimp, and devein, if desired. Bring 6 cups water and next 4 ingredients to a boil in a large saucepan; add shrimp. Cook 2 to 3 minutes or just until shrimp turn pink. Drain shrimp, reserving 1/2 cup liquid. Stir