Recipe ingredients and directions:
Profiteroles aux crevettes a l’indienne
(puffs with curried shrimp filling)
3/4 lb fresh shrimp, shelled and deveined
1 tbs butter
3 tbs finely chopped onion
1 tbs curry powder
3 tbs finely chopped chutney
salt
freshly ground black pepper
24 cream puffs
Chop the shrimp into 1/2 in. or smaller pieces. There should be
about 1 1/4 cups. Set aside. Melt the butter in a medium saucepan
and add the onion. cook, stirring until the onion is golden. Add
the curry powder and stir to blend. Add the cream and chutney and
cook down until there is only about 1/2 cup left. Add the salt,
pepper and shrimp, and cook, stirring, for 1 or 2 minutes, or until
the shrimp loses its raw look.
Slice off the tops from all the cream puffs. Spoon an equal portion
of the shrimp mixture into each cream puff. Replace the tops and
serve.
Category: Appetizers Recipes