Yield: 24 Servings
|1 pack||(11-oz) pie crust mix|
|1 \N||Envelope Italian salad dressing mix|
|5 tablespoons||Cold water|
|1 can||(6-oz) cocktail shrimp; drained|
|2 tablespoons||Chopped parsley|
|1 teaspoon||Freshly squeezed lemon juice|
|1 dash||Cayenne pepper|
For crackers, preheat oven to 425ø. Mix pie crust and dry salad mix in a large bowl. Add water, 1 Tablespoon at a time, and mix gently with a fork.
Roll out half at a time to ⅛ inch thick on a lightly floured surface. Cut into 1-½ inch rounds with a biscuit cutter. Prick each round several times with a fork before cooking. Bake on cookie sheet in 425ø oven until golden brown, about 8 minutes. Cool and set aside. For topping, mix all ingredients together and chill, letting flavors blend. Top each cracker with shrimp mixture and sprinkle with paprika. Crackers may be made ahead of time and stored in air-tight container. Salad can be made ahead and refrigerated. DO NOT put together until serving time.
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .