Cream Puff with Shrimp

Name: Cream Puff with Shrimp
Yield: 6
Ingredients: 1 kg of shrimp; Salt and pepper to taste; 4 tablespoons of lemon juice; 3 tablespoons of butter; 1 medium onion, finely chopped; 4 cups of diced tomatoes without peel or seeds; 2 tablespoons of wheat flour; 2 tablespoons of chopped cilantro; 6 cream puffs, either frozen or baked

1
1 kg of shrimp
2
Salt and pepper to taste
3
4 tablespoons of lemon juice
4
3 tablespoons of butter
5
1 medium onion, finely chopped
6
4 cups of diced tomatoes without peel or seeds
7
2 tablespoons of wheat flour
8
2 tablespoons of chopped cilantro
9
6 cream puffs, either frozen or baked

Ingredients

1
1 kg of shrimp
2
Salt and pepper to taste
3
4 tablespoons of lemon juice
4
3 tablespoons of butter
5
1 medium onion, finely chopped
6
4 cups of diced tomatoes without peel or seeds
7
2 tablespoons of wheat flour
8
2 tablespoons of chopped cilantro
9
6 cream puffs, either frozen or baked

Directions

1
Clean the shrimp and cut them into pieces
2
Season with salt, black pepper, and lemon juice. Reserve
3
In a pan, melt the butter and sauté the onion over low heat until it becomes transparent
4
Add the tomatoes and the lemon juice used to season the shrimp
5
Cover and cook over low heat for 10 minutes
6
Add the shrimp and cook over high heat for 3 minutes
7
Add the flour and stir until it thickens and bubbles
8
Stir in the cilantro. Reserve
9
Bake the cream puffs according to the packaging instructions
10
Fill them with a little of the hot shrimp mixture
11
Place on a plate and serve with a spoonful of the leftover filling on the side
12
Serve 6 portions
13
401 calories per portion
14
Recommended accompaniments: roasted beef, chicken, or pork; or a combination with a chicken or duck fillet filled with apricots and bacon.