We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Spicy Shrimp Cups

(3)
  2 reviews
  • 20 min prep time
  • 1 hr 30 min total time
  • 8 ingredients
  • 24 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

Unroll-and-fill refrigerated pie crust becomes the edible cup for a tasty shrimp appetizer that's a snap to prepare.

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
12
oz cream cheese, softened
1
tablespoon chopped fresh parsley
4
teaspoons honey
3
teaspoons hot pepper sauce
24
cooked deveined peeled medium shrimp
Fresh parsley sprigs
Grated lime peel, if desired

Steps

  • 1 Heat oven to 425°F. Unroll pie crusts on work surface. Cut each crust into 12 (2 1/2-inch) squares. Discard scraps.
  • 2 Turn mini muffin pans upside down (you will need 24 cups). Press square of dough over top of each ungreased inverted mini muffin cup. Prick top and sides of each with fork; fold and pinch corners to shape cups.
  • 3 Bake 8 to 10 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling racks. Cool completely, about 30 minutes.
  • 4 In medium bowl, mix cream cheese, chopped parsley, honey and pepper sauce until smooth. Spoon about 1 tablespoon mixture into each pastry cup. Top each with 1 shrimp. Refrigerate about 30 minutes or until cold. Garnish each cup with parsley sprig and lime peel.
  • 1 Heat oven to 425°F. Unroll pie crusts on work surface. Cut each crust into 12 (2 1/2-inch) squares. Discard scraps.
  • 2 Turn mini muffin pans upside down (you will need 24 cups). Press square of dough over top of each ungreased inverted mini muffin cup. Prick top and sides of each with fork; fold and pinch corners to shape cups.
  • 3 Bake 8 to 10 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling racks. Cool completely, about 30 minutes.
  • 4 In medium bowl, mix cream cheese, chopped parsley, honey and pepper sauce until smooth. Spoon about 1 tablespoon mixture into each pastry cup. Top each with 1 shrimp. Refrigerate about 30 minutes or until cold. Garnish each cup with parsley sprig and lime peel.

Expert Tips

For variety, top a few of the appetizers with fresh basil or rosemary sprigs.

For a burst of fresh flavor, add a sprinkle of lime peel to each cup.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
110
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
4g
20%
Trans Fat
0g
0%
Cholesterol
25mg
9%
Sodium
135mg
6%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
1g
1%
Protein
2g
2%
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved