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Shrimp Salad Puffs Recipe
|Water||1 Cup (16 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Hot pepper sauce||1⁄4 Teaspoon|
|All purpose flour||1 Cup (16 tbs) (Pillsbury'S Best Brand)|
|Shrimp||1 Cup (16 tbs)|
|Cooked small shrimp||2 Cup (32 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Chopped ripe olives||1⁄4 Cup (4 tbs)|
|Hard-cooked eggs||4 , chopped|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
Serving size: Complete recipe
Calories 2775 Calories from Fat 1685
% Daily Value*
Total Fat 190 g291.8%
Saturated Fat 77.4 g386.9%
Trans Fat 0 g
Cholesterol 2757 mg
Sodium 3401.4 mg141.7%
Total Carbohydrates 118 g39.2%
Dietary Fiber 6.9 g27.6%
Sugars 14.4 g
Protein 146 g291.5%
Vitamin A 138.1% Vitamin C 40.7%
Calcium 52.6% Iron 138.1%
*Based on a 2000 Calorie diet
Bring to boil.
Add flour and salt all at once.
Cook and stir over medium heat until mixture leaves sides of pan.
Remove from heat.
Add eggs, one at a time, beating vigorously after each.
Drop by rounded tablespoonfuls onto greased cookie sheet.
Bake at 400° for 40 to 45 minutes until golden brown.
Split and fill with Shrimp Filling just before serving.
Shrimp Filling: Combine all ingredients.