Shrimp Croustades

Recipe Ingredients

1		Loaf bread - sliced
1 tablespoon	15ml	Butter
1 tablespoon	15ml	Green onion - sliced (medium)
2 tablespoons	30ml	All-purpose flour
3/4 cup	177ml	Milk
1/2 cup	118ml	Extra-old cheddar - shredded
1 1/2 cups	219g / 7.7oz	Shrimp - cooked - coarsely chopped
1 tablespoon	15ml	Fresh parsley - minced
2 teaspoons	10ml	Lemon rind - grated
2 teaspoons	10ml	Lemon juice
1		Worcestershire sauce
1		Hot pepper sauce
1		Salt
1		Pepper
		Paprika

Recipe Instructions

Seafood and cheese in golden little toast cups (croustades) tempt anyone to say 'just one more.' And because they go from freezer to guests in just 15 minutes, it's easy to keep everyone supplied.

Lay bread slices on work surface. Using 2-inch round cookie cutter, cut out about 60 circles.

Press each firmly into mini tart cups to form shells. Bake in center of 450F oven 5-8 minutes or until lightly browned and crisp. Transfer croustades to baking sheet; set aside.

In small sauce pan melt butter over medium heat; cook onion, stirring occasionally 3-5 minutes or until softened. Stir in flour until blended; gradually whisk in milk and cook stirring for 2-4 minutes or until boiling and thickened. Add cheese; stir until melted. Stir in shrimp, parsley, lemon rind and juice. Worcestershire sauce, hot pepper sauce, salt and pepper.

Mound about 1 teaspoon filling into each croustade; sprinkle lightly with paprika to taste. Croustades can be prepared to this point and frozen on a baking sheet; layer between waxed paper and freeze in rigid airtight container for up to 2 weeks.

Bake at 400F 5-8 minutes, 15 minutes for frozen or until brown and bubbly.

Makes 60 pieces.

Source:
Canadian Living: December 1997, Page 212.

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