Cream Puffs With Curried Shrimp

Name: Cream Puffs With Curried Shrimp
Total time: 25 min
Yield: 24 filled cream puffs
Cuisine: french
Ingredients: 3/4 pound fresh shrimp, shelled and deveined; 1 tablespoon butter; 3 tablespoons finely chopped onion; 1 tablespoon curry powder; 1 cup heavy cream; 3 tablespoons finely chopped chutney; Salt, if desired; Freshly ground pepper; 24 cream puffs (see recipe)

By Craig Claiborne and Pierre Franey

Total Time: 25 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD

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Ingredients

Yield:24 filled cream puffs

¾pound fresh shrimp, shelled and deveined
1tablespoon butter
3tablespoons finely chopped onion
1tablespoon curry powder
1cup heavy cream
3tablespoons finely chopped chutney
Salt, if desired
Freshly ground pepper
24cream puffs (see recipe)

Ingredient Substitution Guide

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Preparation

Step 1
Cut the shrimp into half-inch or slightly smaller pieces. There should be about one and one-quarter cups. Set aside.
Step 2
Melt the butter in a saucepan and add the onion. Cook, stirring, until wilted. Add the curry powder and stir to blend.
Step 3
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.
Step 4
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.