"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Shrimp Toasts Cups Recipe

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This recipe for Shrimp Toasts Cups, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbie Lewis Champlin
Added: Sunday, June 28, 2009


2 large loaves white sandwich bread, crusts removed
1 c. melted butter
3 T. butter
1/4 c. flour
1 1/2 c. milk
1 c. shredded Cheddar cheese
8 oz. chopped cooked shrimp

1 T. minced green onions
1 T. lemon juice
2 T. chopped parsley
1 tsp. Dijon mustard
1/2 tsp. salt

For cups: Cut a 3-inch round from each slice of bread. Using a rolling pin, roll each slice flat and brush both sides with melted butter. Press buttered slices into 2-inch muffin pans. Bake 450 5 mins. Remove from oven.

For filling: Melt the 3 T. butter in medium saucepan. Add flour to butter and cook, stirring until bubbly. Stir in milk and cook stirring until thick. Stir in cheese, shrimp, onion, lemon juice, parsley, Dijon mustard and salt. Fill each cup with 1 T. of the filling. Sprinkle with paprika.

Arrange the filled cups on baking sheets and freeze until firm. After cups are frozen, bag them in freezer zip locs.

To serve: Bake frozen cups at 400 for 15 to 20 mins., until cheese bubbles. Makes 48 cups.

A 3" round is a cookie cutter. A 2" muffin pan is a miniature muffin pan.

Personal Notes:
Personal Notes:
These are so tasty. We used to serve them at the BA Cocktail Party.




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