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Shrimp Toast Cups

 Shrimp Toast Cups
These appetizers always disappear quick as a flash. The pretty toast cups lend themselves to other favorite fillings, too! —Awynne Thurstenson, Siloam Springs, Arkansas
96 ServingsPrep: 30 min. Bake: 15 min./batch


  • 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


  • 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.
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.