Spicy Shrimp Cups

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

–

Save & Share

Servings 24

false

( 3 ) Ratings

3 Ratings

5 Stars 33%

4 Stars 67%

3 Stars

2 Stars

1 Stars

Member Reviews ( 2 )

7009d923-df1c-4882-95ef-08133ee1aef6

ingredients 8
Prep Time 20 min
Total Time 1 hr 30 min

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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

toggle

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; 8%
(Saturated Fat 4g, 4% Trans Fat 0g 0% ),
Cholesterol: 25mg; 25%;
Sodium: 135mg; 135%;
Total Carbohydrate: 8g; 8%
(Dietary Fiber 0g 0% Sugars 1g 1% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 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 Choices:

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

Write a Review

belbyshae

report Posted Dec. 3, 2008 11:49 AM

This recipe was easy to make and very tasty. I was concerned that the simplicity of ingredients would make the outcome bland but it was lovely. I prepared the pastry cups earlier in the day and the filling was made and kept in the fridge. Assembled about 1hr before hand and again refrigerated, I did forget to add the grated lime zest which I will do next time....I will be making again. I had a bunch of guests ask for the recipe.

Livvi

report Posted May. 6, 2008 5:33 PM

very easy I omitted the honey cut back on the hot pepper and alternated mandarian orange, pineapple and ginger slices. I have also used salsa %0d%0aPresentation was nice and they tasted delicious too