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Shrimp Toast Cups Recipe

Shrimp Toast Cups Recipe photo by Taste of Home

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“These appetizers always disappear quick as a flash,” says field editor Awynne Thurstenson of Siloam Springs, Arkansas. “The pretty toast cups lend themselves to other favorite fillings, too!”

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Shrimp Toast Cups Recipe

Prep: 30 min. Bake: 15 min./batch

Yield: 48 Servings

30 15 45

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

Preheat oven to 325°. 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 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.

Originally published as Shrimp Toast Cups in Taste of Home October/November 2007, p47

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Reviews for Shrimp Toast Cups

Shrimp Toast Cups

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(1-7) of 7 reviews

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Reviewed on Dec. 24, 2012 by MK2

Made these for Christmas Eve's appetizer. Rave reviews!! Everyone wanted the recipe. I used frozen shrimp, not canned.

Reviewed on Dec. 08, 2010 by Ginny_in_PA

Question: Do these toast cups stay fresh if made the day before?

Reviewed on Aug. 14, 2010 by Salt Water Girl

Oh and I used fresh shrimp =)

Reviewed on Aug. 14, 2010 by Salt Water Girl

Used this recipe last night and it was a hit! I added to it a little though! I used pre-made phyllo cups instead of making the bread cups. I used wasabi horseradish and I added finely diced red pepper to the mix as well as lemon juice to taste. That really ramped up the flavor!! Oh and I didn't use the dill sprigs!

Reviewed on Jun. 29, 2010 by williamsegraves

These were absolutely delicious!! They certainly disappeared quickly as you said! :)

Reviewed on Feb. 04, 2010 by tanoean

I was looking for something different and made these for the holidays. They were a smash. I did however use small frozen shrimp and cut them up instead of the canned shrimp because the canned was outrageously expensive in comparison.

Reviewed on Sep. 21, 2009 by donutk

I made these for a gathering last night and everyone went crazy for them. I think next time I might try using whole wheat bread instead of white.