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1
TO MAKE PUFFS------------.
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2
Preheat oven to 400 F degrees.
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3
In a medium size saucepan, combine butter and water; heat to boiling.
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4
Stir in flour and salt using a wooden spoon.
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5
Stir until butter/flour mixture forms a thick, smooth base that follows the back of the spoon around the pan.
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6
Remove from heat; cool slightly.
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7
Using a wooden spoon, mix in eggs one at a time until mixture is thick and smooth.
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8
(This is very important to make sure that the mixture is smooth.) Drop by teaspoons onto a lightly greased cookie sheet; space 1 inch apart.
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Bake in preheated 400 F oven for 20 to 25 minutes or until puffed and golden; let cool.
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10
PUFF FILLING-------------.
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11
Rinse shrimp in cold water; drain well.
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12
In a medium bowl, combine shrimp, chopped celery, chopped green onions and chopped hard cooked eggs; mix well.
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13
In a separate bowl using a whisk, blend together mayonnaise, salt and lemon juice; fold into shrimp mixture and chill for about 1/2 hour in refrigerator.
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14
TO ASSEMBLE PUFFS-----------------.
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15
Pull or cut tops off the puffs and set aside with each puff.
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16
Remove any soft membrane from inside puff and discard.
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17
Stuff with chilled filling.
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18
Replace tops of puffs.
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Refrigerate until ready to serve.
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20
You can also use crab in place of shrimp.
