Cream Puffs With Curried Shrimp
Updated September 21, 2015
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
¾ pound fresh shrimp, shelled and deveined
1 tablespoon butter
3 tablespoons finely chopped onion
1 tablespoon curry powder
1 cup heavy cream
3 tablespoons finely chopped chutney
Salt, if desired
Freshly ground pepper
24 cream puffs (see recipe)
Nutritional analysis per serving
40 grams carbs; 101 milligrams cholesterol; 392 calories; 7 grams monosaturated fat; 4 grams polyunsaturated fat; 10 grams saturated fat; 23 grams fat; 1 gram fiber; 300 milligrams sodium; 8 grams protein; 24 grams sugar
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.
Private Notes
Comments
Made it with mushrooms, sweet peppers onions, curry powder, didn’t have enough so added cardamom, ginger, Tumeric, cumin and cayenne, used coconut cream one can, shrimp and serves in crepes actually left over home made sourdough pancakes made thin. Very good, oh didn’t have any chutney so added chopped apple raisins and chopped dried apricots, turned out really well. Could be good on toast, rice , other grains. Fast easy I will make agin. Thought coconut cream would be healthier?