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Profiteroles aux crevettes a l'indienne

Profiteroles aux crevettes a l'indienne is built on Fresh Shrimp Shelled And Deveined, Butter, Onion, Curry Powder, and Chutney. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3/4 lb
• 1 tbsp
• 3 tbsp
• 1 tbsp
• 3 tbsp
• Salt
• Freshly Ground Black Pepper
• 24

Method (preview)

1. 1

   Chop the shrimp into 1/2 in. or smaller pieces.

2. 2

   There should be about 1 1/4 cups.

3. 3

   Set aside.

4. 4

   Melt the butter in a medium saucepan and add the onion. cook, stirring until the onion is golden.

5. 5

   Add the curry powder and stir to blend.

6. 6

   Add the cream and chutney and cook down until there is only about 1/2 cup left.

7. 7

   Add the salt, pepper and shrimp, and cook, stirring, for 1 or 2 minutes, or until the shrimp loses its raw look.

8. 8

   Slice off the tops from all the cream puffs.

9. 9

   Spoon an equal portion of the shrimp mixture into each cream puff.

10. 10

    Replace the tops and serve.