1/2 c. hot water
1/4 c. butter
1/2 c. flour
1/4 tsp. salt
2 eggs
1/3 c. toasted, slivered almonds
1/3 c. sour cream
1/4 c. celery, chopped
1 tbsp. onion, finely chopped
1/2 tsp. prepared mustard
1 can tiny shrimp, drained (4 1/2 oz.)
Dash pepper

Heat oven to 425 degrees. In medium saucepan, heat water and butter to boiling. Lightly spoon flour into measuring cup; level off. Stir in flour and salt. Cook over medium heat until mixture leaves sides of pan in smooth compact ball; about 2 minutes, stirring vigorously. Remove from heat. Add eggs, one at a time, beating vigorously after each until mixture is smooth and glossy. Do not underbeat. Drop by teaspoonsfuls onto ungreased cookie sheet. Bake for 13 to 17 minutes or until golden brown and crisp. Cool completely. In small bowl, combine remaining ingredients, refrigerate or use immediately. Split cream puffs; fill with shrimp filling. Refrigerate leftovers.