Shrimp Tarts Recipe
Shrimp Tarts Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"Here in the Southwest, anything with green chilies is sure to please," notes Terry Thompson of Albuquerque, New Mexico. "And these shrimp-and-cheese appetizers are not exception. You can alter the amount of chilies according to your taste."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 18 slices white bread
  • Refrigerated butter-flavored spray
  • FILLING:
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup canned chopped green chilies
  • 1/4 cup diced cooked shrimp
  • 1 green onion, thinly sliced
  • 18 whole small cooked shrimp
  • Paprika

Directions

With a rolling pin, flatten bread to 1/8-in. thickness. Using a 2-1/2-in. biscuit cutter, cut out a circle from each slice. (Save scraps for another use.) Spritz both sides of circles with butter-flavored spray. Press into ungreased miniature muffin cups. Bake at 400° for 8-10 minutes or until lightly browned.
In a large bowl, combine the cheese, chilies, diced shrimp and onion; spoon into cups. Top with whole shrimp and paprika. Broil 5-6 in. from the heat for 2-4 minutes or until golden brown. Serve immediately. Yield: 1-1/2 dozen.
Originally published as Shrimp Tartlets in Taste of Home December/January 2004, p47

Nutritional Facts

3 each: 60 calories, 2g fat (1g saturated fat), 17mg cholesterol, 168mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 4g protein. Diabetic Exchanges: 1/2 starch, 1/2 meat.

  • 18 slices white bread
  • Refrigerated butter-flavored spray
  • FILLING:
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup canned chopped green chilies
  • 1/4 cup diced cooked shrimp
  • 1 green onion, thinly sliced
  • 18 whole small cooked shrimp
  • Paprika
  1. With a rolling pin, flatten bread to 1/8-in. thickness. Using a 2-1/2-in. biscuit cutter, cut out a circle from each slice. (Save scraps for another use.) Spritz both sides of circles with butter-flavored spray. Press into ungreased miniature muffin cups. Bake at 400° for 8-10 minutes or until lightly browned.
  2. In a large bowl, combine the cheese, chilies, diced shrimp and onion; spoon into cups. Top with whole shrimp and paprika. Broil 5-6 in. from the heat for 2-4 minutes or until golden brown. Serve immediately. Yield: 1-1/2 dozen.
Originally published as Shrimp Tartlets in Taste of Home December/January 2004, p47

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