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Steve Grieger
El Cajon, California
To cut the "heat," use the smaller amount of Creole seasoning and use regular Monterey Jack cheese in this appetizer tart.
Creole Shrimp and Cheese Tart
- Prep Time 15 min
- Total 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 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- Red pepper sauce, if desired
Instructions
-
Step1Heat 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.
-
Step2Remove 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.
-
Step3Bake 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
110
Calories
7g
Total Fat
6g
Protein
6g
Total Carbohydrate
0g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 110
- Calories from Fat
- 60
- Total Fat
- 7g
- 10%
- Saturated Fat
- 3 1/2g
- 17%
- Trans Fat
- 0g
- Cholesterol
- 65mg
- 21%
- Sodium
- 190mg
- 8%
- Potassium
- 45mg
- 1%
- Total Carbohydrate
- 6g
- 2%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 0g
- Protein
- 6g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 4%
- 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 Choice
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