Cream Puffs With Curried Shrimp

• 3/4 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)

1. Cut the shrimp into half-inch or slightly smaller pieces.
2. There should be about one and one-quarter cups.
3. Set aside.
4. Melt the butter in a saucepan and add the onion.
5. Cook, stirring, until wilted.
6. Add the curry powder and stir to blend.
7. Add the cream and chutney and cook down to about half a cup.
8. Add salt and pepper to taste.
9. Add the shrimp and cook, stirring, one or two minutes or until the shrimp lose their raw look throughout.
10. Slice off the tops of all the cream puffs.
11. Spoon an equal portion of the mixture into each cream-puff bottom.
12. Replace the tops and serve.

shrimp, butter, onion, curry powder, heavy cream, chutney, salt, freshly ground pepper, cream

Taken from cooking.nytimes.com/recipes/6807 (may not work)