Shrimp Croustades

1 loaf sliced whole wheat or white bread
1 Tbsp butter
1 green onion, sliced
2 Tbsp flour
3/4 c milk
1/2 c extra-old Cheddar or Swiss cheese
1 1/2 c coarsely chopped cooked shrimp
1 Tbsp minced fresh parsley
2 tsp grated lemon rind
2 tsp lemon juice
dash each Worcestershire sauce and hot pepper sauce
pinch each salt and pepper
paprika

Lay bread slices on work surface. Using 2" round cookie cutter, cut out about 60 circles. Press each firmly into mini tart cups to form shells. Bake in center of 450º oven for 5-8 minutes or until lightly browned and crisp. Transfer crustades to baking sheet; set aside.
In small saucepan, melt butter over medium heat; cook onion, stirring occasionally, 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 tsp filling into each crustade; sprinkle lightly with paprika to taste. (Crustades can be prepared to this point and frozen on baking sheet; layer between waxed paper and freeze in rigid airtight container for upto 2 weeks.) Bake in 400° oven for 5-8 minutes, 15 minutes for frozen, or until brown and bubbly.
Makes 60 pieces.

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