Ingredients
1 Recipe for Cream Puff Pastry for “mini” profiteroles
(such as Epicurious recipe: Cream Puffs with Vanilla Ice Cream and Chocolate Sauce) – can be made ahead and frozen until day of tailgate or party.
1 pound large or medium shrimp, shell on
2-3 stalks celery
1/2 to 3/4 cups mayonaise
Sale & Pepper
Preparation
Bake “mini” sized cream puffs according to directions. Should have about 48 cream puffs. Cool completely (be sure to make a small slit or skewer a small hole in each so that steam can escape as they are cooling and they do not get soggy) then cut through the middle horizontally but not all the way through, leaving a “hinge” on one side. Store in zip lock bags if taking on the road.
Cook shrimp in heavily salted, boiling water approximately 3-4 minutes or until pink & tender and just done. Strain then cool in ice bath to stop cooking process. Drain. Peel & devein. Chop shrimp into medium dice (4-6 pieces per shrimp) and place in large bowl.
Cut celery into narrow julienne strips, and then cut across into very thin pieces or fine dice. Add to shrimp in bowl.
Add mayonaise to shrimp, 1/4 cup at a time. Only use enough to coat shrimp and celery; not too heavy. Salt & pepper to taste.
Put shrimp mixture into a large zip lock plastic bag and chill to blend flavors, at least 1/2 hour.
When ready to serve, arrange mini cream puffs on a serving plate. Snip a bottom corner of the shrimp bag with scissors, to use like a pastry bag. Fill each cream puff bottom until filling peaks out a little with “lid” closed down so your guests can see what’s inside, about 1-2 Tablespoons each depending on the size of your cream puffs.
Serve immediately. Only fill as many as you will eat in a short time as the cream puffs can start to get soggy if they sit too long.
