Sherried Shrimp Filling

Recipe Ingredients

		- mini bread cups
1		Loaf - very fresh bread
		Utter - melted
6 tablespoons	90ml	Flour
6 tablespoons	90ml	Butter
2 cups	474ml	Milk
6 oz	170g	Sharp cheddar cheese - grated
6		Scallions - chopped fine
1/2 cup	118ml	Roasted bell peppers
1 lb	454g / 16oz	Shrimp; cooked - coarsely
1/2 cup	118ml	Spanish fino sherry
		Cayenne pepper - to taste

Recipe Instructions

Preheat oven to 450F.

Using 1 slice at a time, roll bread out thin and cut into 2-1/1" rounds with a plain cooky cutter. Brush with melted butter and press into mini muffin tins. Bake for about 5 minutes or until the edges of the cups are golden brown. Remove from tins and cool.

These cups can be frozen empty or filled.

Filling: In large saucepan melt butter, add flour and whisk until smooth. Add the milk and bring mixture to a boil, whisking constantly. Mixture will thicken at the boil. Lower heat and cook for another 2 minutes. Add cheese and whisk until it melts into the sauce. Add roasted peppers and scallions and mix well. Add shrimp and sherry and stir until very well combined and the alcohol in the sherry has burned away. Season with salt and cayenne pepper to taste. Let cool a bit and fill mini cups. You can serve them now or freeze them for later use.

Source:
Susan Feniger and Mary Sue Milliken

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