PETIT SHRIMP CREAM PUFFS

Our guests always enjoy the mystery of these bite-size cream puffs!

24-30 small cream puffs {see recipe for Jalapeno Ham Puffs}
1 pound cocktail shrimp
1/2 cup butter
1/2 pound mushrooms, stemmed and sliced {reserve the stems for another use}
6 tablespoons minced onion
3 tablespoons minced shallots
2 cloves garlic, minced
1/4 cup minced celery
1/2 teaspoon salt {amount depends on saltiness of Parmesan cheese}
Dash white pepper
1/4 cup flour
2 cups half-and-half {may use part fish stock}
2 tablespoons dry sherry
1 tablespoon Dijon mustard
1/4 cup freshly grated Parmesan cheese

Prepare the cream puffs per recipe instructions. When cool, slice off the tops and scoop out the interiors. Discard the interior dough and set aside the cream puffs and their tops.
Rinse the shrimp under cold water and drain on paper towels. Set aside.
Melt 1/4 cup butter and add the mushrooms, onion, shallots, garlic, and celery. Saute until soft and most of the moisture has evaporated. Set aside.
Melt the remaining 1/4 cup butter. Stir in the dry mustard, salt, pepper, and flour. Cook until bubbly and thickened. Slowly stir in the half-and-half and cook, stirring constantly, until smooth and thick. Add the dry sherry and continue to cook for an additional 1-2 minutes. Remove from heat. Add the shrimp, mushroom mixture, Dijon mustard, and the Parmesan cheese. Fill the reserved cream puffs, cover the filling with the tops, and place on an ungreased baking sheet. Heat in a 350 degree oven for 5-10 minutes until heated through.
Serves 6-8.