Subj : 1/2 Nat Cream Puff Day 4
To   : All
From : Dave Drum
Date : Mon Jan 01 2024 19:09:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "I hope life isn't a big joke, because I don't get it." -- Jack Handey
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