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Creole Shrimp and Cheese Tart

Creole Shrimp and Cheese Tart
  • Prep 15 min
  • Total 1 hr 5 min
  • Ingredients 8
  • Servings 16
To cut the "heat," use the smaller amount of Creole seasoning and use regular Monterey Jack cheese in this appetizer tart.
Updated January 10, 2010
Bake-Off® Contest 41, 2004
Bake-Off® Contest 41, 2004
Steve Grieger
El Cajon, California

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

Steps

  • 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 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
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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