1 cup (250 mL) water
1/2 cup (125 mL) butter
1 cup (250 mL) all-purpose flour
1/4 tsp (1 mL) salt
1 cup (250 mL) fresh, frozen or canned shrimp, rinsed and squeezed dry (chopped)
Heat oven to 400°F (200°C). Heat water and butter to rolling boil in saucepan; stir in flour and salt. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, one at a time; continue beating until smooth. Stir in chopped shrimp. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until puffed and golden, about 25 minutes. Serve hot with Cocktail sauce.
Makes about 5 dozen appetizers.
Variations: small tin crabmeat, oysters
*Cocktail sauce not included in nutrient analysis.
Protein: 1.2 g
Carbohydrate: 1.7 g
Fat: 2.1 g