Shrimp croustades
4 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Loaf bread | |
| ½ | cup | Butter, melted |
| 1 | tablespoon | Butter |
| 2 | tablespoons | Flour |
| ¾ | cup | Milk |
| ½ | cup | Swiss cheese, grated |
| 1 | Green onion, minced | |
| 1 | Tin salad shrimp; rinse | |
| ½ | Lemon, zest portion | |
| 2 | teaspoons | Lemon juice |
| 1 | tablespoon | Parsley, minced |
| dash | Worcestershire sauce | |
| dash | Tabasco | |
| dash | Salt | |
| dash | Pepper | |
| dash | Paprika | |
Directions
Substitute 1 tin of crabmeat for salad shrimp if desired. You may obtain the lemon juice and required zest from the same fresh lemon.
1. To make the croustades: cut 2-inch rounds from bread slices. Brush both sides of circles lightly with melted butter; press circles into tiny muffin cups. Make at 450F for 5 minutes 2. Melt butter in medium microwave-safe casserole on High for 1 to1½ minutes. Stir in flour, then slowly whisk in milk. Microwave on Medium for 2 to 3 minutes, whisking each minute, until hot and thick. Add cheese; stir until cheese melts. Stir in remaining ingredients except paprika. 3.
Spoon a small amount of mixture into each croustade. Sprinkle lightly with paprika. (Can be wrapped well and frozen at this point for up to 3 months) 4. Bake freshly made croustades at 400F for 5 to 8 minutes, or until brown and bubbly. Bake frozen croustades at 400F for 15 minutes. Quantity will vary from 3 to 4 dozen depending upon pan sizes and desired size.