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Spicy Shrimp Cups

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Spicy Shrimp Cups
  • Prep 20 min
  • Total 1 hr 30 min
  • Ingredients 8
  • Servings 24
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Unroll-and-fill refrigerated pie crust becomes the edible cup for a tasty shrimp appetizer that's a snap to prepare.
Updated Jan 6, 2010

Ingredients

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.

Tips from the Pillsbury Kitchens

  • tip 1
    For variety, top a few of the appetizers with fresh basil or rosemary sprigs.
  • tip 2
    For a burst of fresh flavor, add a sprinkle of lime peel to each cup.

Nutrition Information

110 Calories, 8g Total Fat, 2g Protein, 8g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
110
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
135mg
6%
Potassium
30mg
1%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
1g
Protein
2g
% 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.
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