We like to serve these puffs year-round, but they are particularly delicious in May and June when the boats come into the harbor with fresh shrimp to sell.


Vegetable oil for frying

6 tablespoons unsalted butter

1 cup chicken stock

1 tablespoon sea salt

1 ½ cup bread flour

4 eggs

¼ cup Parmigiano-Reggiano cheese, grated (plus extra for dusting)

Freshly ground pepper

¼ cup cilantro

½ pound shrimp, minced

½ cup honey, heated


  • Author: Kirsten Dixon


Add the vegetable oil to an electric deep fryer or a deep-sided saucepan about halfway up. Bring the oil to 350℉.

In a heavy-bottomed saucepan, combine the butter, chicken stock, and salt and bring this mixture to a boil. Remove the saucepan from the heat and add in the bread flour. Using a sturdy wooden spoon, stir until the dough is formed and is smooth and shiny. Return the pan to the heat and stir constantly until the mixture comes away from the sides of the pan, about two minutes.

Add in the eggs, one at a time, mixing thoroughly after each addition. Add in the grated cheese, pepper to taste, and the minced cilantro. Fold in the shrimp.

Drop the dough by tablespoons into the hot oil. Remove the puffs with a slotted mesh spoon after two to three minutes and golden brown. Drain the puffs on paper toweling. Sprinkle with salt and the extra cheese and drizzle the hot honey over the puffs. 

Makes 24 puffs.