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

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5 7 8
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: 64 calories, 5g fat (2g saturated fat), 22mg cholesterol, 141mg sodium, 4g carbohydrate (0g sugars, 0g fiber), 2g 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


Reviews for Shrimp Toast Cups

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
MK2 68781
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
Ginny_in_PA 154523
Reviewed Dec. 8, 2010

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

MY REVIEW
Salt Water Girl 96450
Reviewed Aug. 14, 2010

"Oh and I used fresh shrimp =)"

MY REVIEW
Salt Water Girl 166355
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
williamsegraves 97917
Reviewed Jun. 29, 2010

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

MY REVIEW
tanoean 68780
Reviewed Feb. 4, 2010

"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."

MY REVIEW
donutk 166901
Reviewed Sep. 21, 2009

"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."

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