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.

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Servings 16

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( 29 ) Ratings

29 Ratings

5 Stars 18%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 7 )

b57f297c-6dcc-4033-955a-e384a7f1ad68

Bake-Off® Contest 41, 2004

Steve Grieger

El Cajon, California

ingredients 8
Prep Time 15 min
Total Time 1 hr 5 min

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

SAVE ON THIS RECIPE!

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Directions

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.

Review & Comments

Write a Review

nnnicole

report Posted Sep. 10, 2011 2:59 PM

Looks good I would so like to try this.

Starfan

report Posted Jun. 28, 2010 7:13 PM

Followed the recipe as written with huge compliments. Don't change a thing.

eqbotu

report Posted Feb. 16, 2010 6:36 AM

Flavor was an 8 out of 10 on this guy! Consistancy came out more like a quiche....Next time I make this I am going to reduce the eggs to only 1.

kdesrosiers

report Posted Dec. 3, 2009 12:36 PM

Delicious! Very easy to make, no hassle. However, I did not try it with the red pepper sauce; the creole seasoning gave just the level of spice I needed. I brought it over to the girlfriend's parent's house and everyone enjoyed it!

MawMawx3

report Posted Jan. 25, 2009 8:28 PM

I should have given it a five. The creole seasoning I used was too salty so beware of yours. I did not pull up enough crust to form a great tart. Mine fell apart, I caught in time and tried to fix. I cannot wait to make again only using a low salt creole, and making a wider crust.