FILLING: 1/3 cup toasted slivered almonds 1/3 cup dairy sour cream 1/4 cup finely chopped celery 1 tablespoon finely chopped onion 1/2 teaspoon prepared mustard 4-1/2 oz can tiny shrimp, drained Dash pepper Heat oven to 42.5°F. In medium saucepan, heat water and margarine to boiling. Lightly spoon flour into measuring cup level off. Stir in flour and salt. Cool over medium heat until mixture leaves sides of pan in smooth compact ball, about 2 minutes, stirring vigorously. Remove from heat. Add eggs, one at a time, beating vigorously after each until mixture is smooth and glossy. Do not underbeat. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 425°F. for 13 to 17 minutes or until golden brown. Cool completely. In small bowl, combine all filling ingredients; refrigerate or use immediately. Slit cream puffs; fill with shrimp filling. Refrigerate leftovers. 20 puffs. TIPS: Self-rising flour is not recommended. To prepare cream puffs ahead, prepare and bake as directed; freeze in airtight moisture-proof wrap. Thaw just before filling.