Cream Puffs With Curried Shrimp
- Total Time
- 25 minutes
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Ingredients
- 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)
Nutritional analysis per serving (24 servings)
392 calories; 23 grams fat; 10 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 40 grams carbohydrates; 1 gram dietary fiber; 24 grams sugars; 8 grams protein; 300 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
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