PROFITEROLES:

1 c. water
8 tbsp. (1 stick) butter
1/4 tsp. salt
1 c. sifted all-purpose flour
4 lg. eggs
1 tsp. sugar
1 egg beaten together with 1/2 tsp. water in a sm. bowl

In a heavy-bottomed, 2 quart saucepan, combine the water, butter and salt. Bring to a boil. When all butter is melted, remove from heat and immediately pour in all the flour. Stir vigorously with a wooden spoon until the mixture leaves the sides of the pan and forms a ball around the spoon and leaves sides of pan clean.

Make a depression in the middle of the dough and add the eggs, one at a time, beating after each addition until the mixture is smooth and the eggs thoroughly absorbed. The dough can be refrigerated or frozen at this point.

Preheat the oven to 450 degrees. For the best shaped puffs, place the mixture in a pastry bag and pipe out the mixture a heaping teaspoonful at a time onto a greased baking sheet. The dough should be about an inch in diameter and an inch high. Leave about 2 inches between puffs.

As an alternative, drop the mixture by rounded teaspoonfuls onto the sheet. The resulting balls won't be perfect, but the taste will be just as great.

With a pastry brush, glaze the tops of the puffs with the egg mixture, making sure not to drizzle any of the glaze onto the baking sheet.

Bake at 450 degrees for about 10 minutes. Reduce heat to 350 degrees and bake for another 15 to 20 minutes, or until they are firm and golden brown. They should be about double in size. About 5 minutes before removing the oven, pierce each puff with a sharp knife to allow the steam to escape. Remove the oven and cool.

Before serving, cut the tops off the pastries, using a very sharp knife and fill with the following:

SHRIMP FILLING:

1 (8 oz.) pkg. cream cheese, at room temp.
1 c. sour cream
2 tsp. crushed garlic
1 bunch green onions (tops and all) finely chopped
2 sm. cans well drained baby shrimp or shrimp pieces

Mix all ingredients together until well blended. Chill for several hours. Using a pastry bag or teaspoon fill each of the profiteroles with the shrimp mixture. Refrigerate until serving. Makes between 30 and 36 single servings.