Shrimp Puffs

Ingredients

• 0.5 cup butter 
• 0.3 cup celery hearts finely chopped
• 4  eggs 
• 1 cup flour all-purpose
• 2 tablespoons green onion chopped
• 0.3 cup bell pepper green finely chopped
• 0.5 cup mayonnaise 
• 0.3 teaspoon pepper 
• 0.3 cup bell pepper red finely chopped
• 0.5 teaspoon salt 
• 12 ounce shrimp frozen thawed cooked drained
• 2 tablespoons relish sweet
• 1 cup water 

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• wooden spoon

Directions

1. Combine water and butter in a saucepan; bring to a boil.
2. Add flour, stirring vigorously over low heat 1 minute or until mixture leaves sides of pan and forms a smooth ball.
3. Remove from heat; let cool slightly.
4. Add eggs, one at a time, beating with a wooden spoon after each addition; beat until batter is smooth. Drop by teaspoonfuls about 2 inches apart on ungreased baking sheets.
5. Bake at 425 for 20 minutes or until golden brown and puffed. Cool away from drafts on wire racks.
6. Cut top off mini puffs; pull out and discard soft dough inside. Reserve tops.
7. Set aside 1/4 cup shrimp; finely chop remaining shrimp.
8. Add chopped shrimp to remaining ingredients, mixing well. Spoon 1 heaping teaspoon of shrimp mixture into mini puffs; replace tops. Arrange on serving platter, and garnish with reserved shrimp.
9. Note: Other chopped seafood, ham, or chicken may be substituted for shrimp.