Shrimp Toast Cups Recipe

5 7 8
Shrimp Toast Cups Recipe
Shrimp Toast Cups Recipe photo by Taste of Home
Publisher Photo

Shrimp Toast Cups Recipe

Read Reviews
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
Featured In: 26 Muffin Cup Recipes
MAKES:
96 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min./batch
MAKES:
96 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min./batch

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

Nutritional Facts

1 appetizer: 64 calories, 5g fat (2g saturated fat), 22mg cholesterol, 141mg sodium, 4g carbohydrate (0 sugars, 0 fiber), 2g protein.

  • 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
  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

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Reviews forShrimp Toast Cups

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MK2 User ID: 5795524 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 User ID: 3899483 154523
Reviewed Dec. 8, 2010

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

MY REVIEW
Salt Water Girl User ID: 5062617 96450
Reviewed Aug. 14, 2010

"Oh and I used fresh shrimp =)"

MY REVIEW
Salt Water Girl User ID: 5062617 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 User ID: 3296408 97917
Reviewed Jun. 29, 2010

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

MY REVIEW
tanoean User ID: 4066639 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 User ID: 3498229 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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