1 c. water
1/2 tsp. salt
1/3 c. butter
4 sm. or 3 lg. eggs
1 c. flour

Bring water and fat to a boil, add flour and salt. Stir mixture until it leaves sides of the pan. Remove from heat and cool to lukewarm. Add eggs, one at a time, beating WELL after each addition. Drop by half-teaspoonful on oiled cookie sheet. Bake 5 to 10 minutes in 400 degree oven.

Cut off oven and leave shells in to dry about 30 minutes with oven door cracked. When cool, cut bottom of puff and fill with small spoonful of shrimp mixture. Reheat before serving. These may be frozen before or after filling.

FILLING:

1 pt. Hellmann's mayonnaise or homemade mayonnaise
2 (5 oz.) cans shrimp
2 (3 oz.) pkgs. cream cheese
1/4 tsp. grated onion
Dash of Tabasco
Garlic salt
1 tbsp. lemon juice
1 tsp. Worcestershire sauce