MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cream Puffs w/Curried Shrimp
Categories: Pastry, Seafood, Dairy, Curry, Relish
Yield: 24 Filled cre
3/4 lb Fresh shrimp, shelled,
- deveined
1 tb Butter
3 tb Fine chopped onion
1 tb Curry powder
1 c Heavy cream
3 tb Finely chopped chutney
Salt & fresh ground pepper
MMMMM------------------------CREAM PUFFS-----------------------------
8 tb Butter; more to grease pan
1 c Flour; more to flour the pan
1 c Water
Salt
4 lg Eggs
MAKE THE CREAM PUFFS: Set oven @ 425-|F/218-|C.
Lightly, but thoroughly, butter a jellyroll pan.
Sprinkle the pan with flour and shake it around until
well coated. Shake and tap out excess flour.
Add the water to a saucepan and add the eight
tablespoons of butter and salt to taste. Bring to the
boil and add the flour, all at once, stirring vigorously
and thoroughly in a circular fashion until a ball is
formed and the mixture cleans the sides of the saucepan.
Add one egg, beating thoroughly and rapidly with the
spoon until it is well blended with the mixture. Add
another egg, beat and so on. When all the eggs are
added, fit a pastry bag with a round-tipped, number 6
pastry tube. Spoon the mixture into the bag. Holding the
pastry bag straight up with the tip close to the floured
surface of the pan, squeeze the bag to make mounds of
pastry at intervals all over the pan. There should be
about 24 mounds.
The mounds may have pointed tips on top. To flatten
these, wet a clean tea towel and squeeze it well. Open
it up, fold it over in thirds. Hold it stretched
directly over the mounds, quickly patting down just
enough to rid the mounds of the pointed tips. Do not
squash the mounds.
Place the pan in the oven and bake 30 minutes or until
the cream puffs are golden brown and cooked throughout.
Remove and let cool.
MAKE THE SHRIMP: Cut the shrimp into half-inch or
slightly smaller pieces. There should be about one and
one-quarter cups. Set aside.
Melt the butter in a saucepan and add the onion. Cook,
stirring, until wilted. Add the curry powder and stir to
blend.
Add the cream and chutney and cook down to about half a
cup. Add salt and pepper to taste. Add the shrimp and
cook, stirring, one or two minutes or until the shrimp
lose their raw look throughout.
Slice off the tops of all the cream puffs. Spoon an
equal portion of the mixture into each cream-puff
bottom. Replace the tops and serve.
By: Craig Claiborne and Pierre Franey
Yield: 24 filled cream puffs
RECIPE FROM:
https://cooking.nytimes.com
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