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Shrimp-Filled Cream Puffs

1 c. water
1 c. flour
1/2 c. butter
4 eggs3 cans broken shrimp
2 stalks, chopped celery
Grated onion, to taste
3 hard boiled eggs
Pepper, to taste
Lemon juice (sprinkle shrimp)

Heat oven to 400 degrees. Heat water and butter to rolling boil in a large sauce pan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs (all at once) until smooth and glossy. Drop dough by slightly rounded small teaspoonfuls onto ungreased cookie sheets. Bake about 25 minutes or until puffed golden brown and dry. Remove puffs to wire rack, cool slowly away from draft. Cut and fill with shrimp filling. Mix all ingredients with Miracle Whip.