Shrimp Toast Cups Recipe
Shrimp Toast Cups Recipe photo by Taste of Home

Shrimp Toast Cups Recipe

Publisher Photo
These appetizers always disappear quick as a flash. The pretty toast cups lend themselves to other favorite fillings, too! —Awynne Thurstenson, Siloam Springs, Arkansas
TOTAL TIME: Prep: 30 min. Bake: 15 min./batch
MAKES:96 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min./batch
MAKES: 96 servings

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

Nutritional Facts

1 appetizer equals 64 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 141 mg sodium, 4 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. 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.
  2. 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

Nutritional Facts

1 appetizer equals 64 calories, 5 g fat (2 g saturated fat), 22 mg cholesterol, 141 mg sodium, 4 g carbohydrate, trace fiber, 2 g protein.

Reviews for Shrimp Toast Cups

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
MK2
Reviewed Dec. 24, 2012

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

MY REVIEW
Reviewed Dec. 8, 2010

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

MY REVIEW
Reviewed Aug. 14, 2010

Oh and I used fresh shrimp =)

MY REVIEW
Reviewed Aug. 14, 2010

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!

MY REVIEW
Reviewed Jun. 29, 2010

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

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