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Recipe Servings: About 4 dozen appetizers Description: Great for a party treat, but warn your guests if they have seafood allergies. Allergens: Animal, Brewers yeast, Capsaicin/peppers, Celery, Citrus, Corn, Egg, Fermented, Fish/seafood, Fructose, Fruit/vegetable, Gelatin, Gluten, Grain, Legume, Lemon, Miscellaneous, Nut, Onion, Shellfish, Shrimp, Soy, Sugar, Sulfites, Vinegar, Wheat, Yeast Ingredient List:

Qty	Name
1/2 cup	margarine
1 cup	water
1 cup	all purpose flour
1/2 tsp	salt
4	eggs
2-5oz cans	deveined shrimp , drained, rinsed, and chopped
2 tbsp	green onions , chopped
1 cup	celery , finely chopped
3	eggs , hard boiled, chopped
2/3 cup	mayonnaise
2 tbsp	lemon juice
dash	tabasco sauce

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Instructions: Preheat oven to 400 degrees. Combine butter and water in a medium saucepan; heat to boiling. Stir in flour and salt all at once with a wooden spoon; continue stirring until batter forms a thick smooth ball that follows spoon around pan. Remove from heat. Cool slightly; beat in eggs, one at a time until mixture is thick, shiny and smooth.

Drop by teaspoonfuls, one inch apart, on greased cookie sheets. Bake 20 minutes, or until puffed and golden and no moisture remains on puffs. Remove from cookie sheets to wire racks; cool completely. Combine well rinsed shrimp, celery, green onions and boiled eggs in a medium bowl. Blend mayonaise, lemon juice and tabasco in a cup; fold into shrimp mixture; chill.

About an hour before serving, cut a thin slice from the top of each puff; scoop out any soft centers from bottoms. Spoon about one tablespoonful of the shrimp mixture into each; replace tops. Arrange on a serving tray. Makes about 4 dozen appetizers.
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Miscellaneous: Created: August 2nd, 2007
Last Updated: August 5th, 2007
Source of Recipe: Mrs. Seth Williams Jr.
Filed Under: Appetizers




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