The perfect appetizer is here! A buttery puff shell stuffed with delicious shrimp salad. It’s a great starter, fun lunch and would be perfect served at a baby or bridal shower!
Place the butter, water and salt in a large saucepan. Heat over medium heat until the butter is melted and the water starts to boil.
Remove from the heat and add flour all at once. Whisk vigorously to incorporate.
Return to the heat and cook for about 2 minutes, stirring the whole time. The dough should form a smooth ball. Remove pan from heat and let cool for about 7 minutes.
Add the eggs, one at a time, beating well between each addition. It will take a bit of work to get each egg incorporated. Just beat away until it is completely incorporated before you add the next. The dough should be shiny when you are done, but thick enough to hold it’s shape when you pipe it. If it starts looking too loose to pipe, stop adding eggs.
Pipe or scoop rounded teaspoons of dough onto prepared baking sheets, leaving a couple of inches between each ball of dough.
Bake at 400°F for 15 minutes then reduce the temperature to 350°F for 25 more minutes.
Quickly cut a small slit in each puff and return to the oven for 5 more minutes. Once finished, remove to a wire rack to cool completely. Store in an airtight container until ready to assemble.
Shrimp Salad
Finely dice the celery and green onions. Roughly chop the shrimp.
In a bowl, stir together the mayonnaise, dill, lemon juice. Season with a pinch each of salt and pepper. Stir in the shrimp, celery and green onions. Taste and adjust your seasoning to you liking. Cover and refrigerate until ready to use.
Assembly
Cut a slit across the equator of each cream puff.
Stuff with as much shrimp salad as you can fit in there.