1 cup shortening
2 cups water
1 3/4-2 cups four
3 eggs

Boil shortening and water together, letting the shortening melt. Sift and measure flour and drop into the boiling mix all at once. Stirring constantly over medium heat, the mixture will leave the sides of the pan and form a ball in the center of the pan. Remove from heat and let cool appox. 20 minutes. Add eggs, one at a time and beat thoroughly after each egg. Push a 3/4 tsp. of the dough onto a greased baking sheet, about 2 inches apart. Bake in a hot oven, 425 degrees for 10 minutes, and then cut heat to slow, 325 degrees and bake for another 20-25 minutes before opening oven door to test for doneness. To test, pull on puff apart, when it is almost dry inside, puffs are done. Pull out and let cool.

Shrimp Filling

2 (8 oz.) pkgs. of cream cheese, soften
4 tsp. Worcestershire sauce
3 tbsp. cream
Freshly cooked shrimp, or 2 cans drained shrimp
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika

Mix all the shrimp filling together. Cut tops of puffs and fill with the shrimp filling. Refrigerate until ready to serve. Serve cold, a reheat for quick hot hors d'oeuvres.