If you are imagining sweet, custard filled cream puffs, you're going to have to look somewhere else. These Shrimp-Filled Cream Puffs fit in the appetizer category and are most definitely not a sweet dessert.
Shrimp-Filled Cream Puffs are a family favorite, especially at this time of year. The recipe comes from my late grandmother, who faithfully made the delectable hors d'ourves every Christmas, and I am continuing the tradition with my own family.
1/2 Cup Water
2 Tablespoons Oil
1/2 Cup Flour
Heat oven to 375 degrees. In a medium pan, bring water and oil to boil. Lower heat and add flour all at once, beating by hand until mixture forms a ball.
Remove from heat and add eggs, one at a time. Beat with a hand mixer until dough has a satin sheen.
Drop by teaspoon onto ungreased cookie sheet. Bake 30 minutes. Increase heat to 425 degrees and bake 5-10 minutes longer.
When cool, hollow cream puffs for filling. Cut each puff in half and take out the gooey dough in the middle as shown below...
Cream Shrimp Filling
1 (8 oz.) Cream Cheese, Softened
1/2 Cup Miracle Whip (* DO NOT USE MAYONNAISE!)
1 teaspoon lemon juice
1 Tablespoon Finely Grated Onion (juice)
1 Tablespoon Reserved Shrimp Juice
1 (4 1/2 oz. can) Broken or Tiny Shrimp
Drain liquid from shrimp, reserving 1 Tablespoon.
Mix first 5 ingredients until smooth. Stir in broken shrimp...
Fill individual cream puffs and refrigerate.
* Mayonnaise will not taste right in this recipe! You can use another brand of salad dressing if you do not have Miracle Whip on hand, but the latter will definitely taste better.
**One batch of Cream Shrimp Filling will yield enough for a double batch of cream puffs.