posted by Schmitty 01-17-100 3:55 AM
PREP: 15 min; BAKE: 20 min
Makes 24 appetizers
1 1/4 cups Gold Medal® all-purpose flour
1/2 cup margarine or butter
1 egg, beaten
2/3 cup chopped cooked shrimp
2 ounces farmer or chèvre (goat) cheese, crumbled
1 egg yolk
1/2 cup half-and-half
2 teaspoons chopped fresh or 3/4 teaspoon dried basil leaves
Heat oven to 375°. Place flour in medium bowl. Cut in margarine, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Stir in 1 beaten egg until well mixed. Shape into a ball. Divide into 24 balls. Press 1 ball on bottom and up side of each of 24 ungreased small muffin cups, 1 1/4x1 inch.
Divide shrimp among cups. Sprinkle with cheese. Beat 1 egg and the egg yolk in small bowl. Stir in half-and-half and basil. Spoon about 1 tablespoon egg mixture into each cup.
Bake about 20 minutes or until light brown. Immediately remove from pans to wire rack. Serve immediately, or see To Make Ahead (below).
To Make Ahead:
Cool bites completely on wire rack. Place in single layer on cookie sheet. Freeze uncovered at least 2 hours. Place bites in labeled airtight freezer container. Freeze no longer than 2 months.
About 30 minutes before serving, heat oven to 350°. Bake on ungreased cookie sheet about 18 minutes or until warm.
1 Appetizer: 85 calories (55 calories from fat); 6 g fat (2 g saturated); 30 mg cholesterol; 80 mg sodium; 5 g carbohydrate (0 g dietary fiber); 3 g protein.
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