Recipe: Shrimp Toast Cups
Shrimp Toast Cups
* 48 Servings
* Prep: 30 min. Bake: 15 min./batch
Ingredients
* 24 slices white bread, crusts removed
* 1 cup butter, melted
* 2 packages (8 ounces each) cream cheese, softened
* 1/2 cup mayonnaise
* 3 tablespoons sour cream
* 3 tablespoons prepared horseradish
* 3 cans (6 ounces each) small shrimp, rinsed and drained
* 16 green onions, sliced
* Fresh dill sprigs, optional
Directions
* Flatten bread with a rolling pin; cut each slice into four pieces. Place butter in a shallow dish; dip both sides of bread in butter; press into miniature muffin cups. Bake at 325° for 14 minutes or until golden brown. Remove from pans to wire racks to cool.
* In a large bowl, beat the cream cheese, mayonnaise, sour cream and horseradish until blended. Just before serving, stir in shrimp and onions; spoon into cups. Garnish with dill if desired. Refrigerate leftovers. Yield: 8 dozen.
* 48 Servings
* Prep: 30 min. Bake: 15 min./batch
Ingredients
* 24 slices white bread, crusts removed
* 1 cup butter, melted
* 2 packages (8 ounces each) cream cheese, softened
* 1/2 cup mayonnaise
* 3 tablespoons sour cream
* 3 tablespoons prepared horseradish
* 3 cans (6 ounces each) small shrimp, rinsed and drained
* 16 green onions, sliced
* Fresh dill sprigs, optional
Directions
* Flatten bread with a rolling pin; cut each slice into four pieces. Place butter in a shallow dish; dip both sides of bread in butter; press into miniature muffin cups. Bake at 325° for 14 minutes or until golden brown. Remove from pans to wire racks to cool.
* In a large bowl, beat the cream cheese, mayonnaise, sour cream and horseradish until blended. Just before serving, stir in shrimp and onions; spoon into cups. Garnish with dill if desired. Refrigerate leftovers. Yield: 8 dozen.