profiteroles aux crevettes a l'indienne
puffs with curried shrimp filling
3/4 lb. fresh shrimp, 3 tbs. finely chopped chutney
shelled and deveined salt, if desired
1 tbs. butter freshly ground black pepper,
3 tbs. finely chopped onion to taste
1 tbs. curry powder, or less, 24 cream puffs
to taste.
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.