Creole Shrimp and Cheese Tart

To cut the "heat," use the smaller amount of Creole seasoning and use regular Monterey Jack cheese in this appetizer tart.

  • prep time 15 min
  • total time 1 hr 5 min
  • ingredients 8
  • servings 16

Ingredients

1/2
lb cooked deveined shelled shrimp or crawfish, tail shells removed, shrimp coarsely chopped
1
to 2 teaspoons dried Creole seasoning
1
cup shredded hot pepper-Monterey Jack cheese (4 oz)
1/4
cup finely chopped green onions (4 medium)
2
eggs, slightly beaten
1
tablespoon butter or margarine, melted
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
Red pepper sauce, if desired
  • 1 Heat oven to 375°F. In medium bowl, toss shrimp and Creole seasoning to coat. Stir in all remaining ingredients except pie crust and pepper sauce.
  • 2 Remove pie crust from pouch; place flat on ungreased cookie sheet. Spread filling over crust to within 1 inch of edge. Carefully fold 1-inch edge of crust up over filling, pleating crust as necessary.
  • 3 Bake 32 to 37 minutes or until set in center and crust is golden brown. Cool 10 minutes. Cut into wedges. Serve warm with pepper sauce.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    110
    (
    Calories from Fat
    60),
    % Daily Value
    Total Fat
    7g
    7%
    (Saturated Fat
    3 1/2g,
    3 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    65mg
    65%;
    Sodium
    190mg
    190%;
    Total Carbohydrate
    6g
    6%
    (Dietary Fiber
    0g
    0%
      Sugars
    0g
    0%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    6%;
    Iron
    4%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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