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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Spicy Shrimp Cups Recipe

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This recipe for Spicy Shrimp Cups is from The Fuller Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Box Refrigerated Pie crust softened as directed on box
12 oz. cream cheese, softened
1 T. chopped fresh parsley
4 tsp. honey
3 tsp. hot pepper sauce
24 cooked deveined medium shrimp
Directions:
Directions:
Heat oven to 425º. Remove pie crusts from pouches; unroll on work surface. Cuteach crust into 12 (2 1/2 inch) squares. Discard scraps.
Turn mini muffin pans upside down, Press square of dough over top of each ungreased inverted muffin cup. Prick top and sides of each with fork; fold and pinch corners to shape cups.
Bake 8-10 minutes or until golden brown. Cook 5 minutes. Remove from muffin cups to cooling racks, Cool completely. About 30 minutes.
In medium bowl, mix cream cheese, chopped parsley, honey and pepper sauce until smooth. Soon about 1 tablespoon mixture into each pastry cup. Top each with 1 shrimp. Refrigerate 30 minutes or until cold. Garnish with parsley sprig and lime peel.
Number Of Servings:
Number Of Servings:
24 appetizers
Personal Notes:
Personal Notes:
I cook my shrimp in butter and garlic. I have also used this with won ton cups, and have chopped the shrimp and mixed in the cream cheese mixture. Easy and flavorful.

 

 

 

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