Shrimp-Cheese Bites

• Seafood

  • 2/3 cup Shrimp, cooked

• Refrigerated

  • 2 Egg
  • 1 Egg yolk

• Condiments

  • 1/2 cup Butter or margarine

• Baking & Spices

  • 1 1/4 cups Gold medal all-purpose flour

• Dairy

  • 2 oz Farmer or chevre
  • 1/2 cup Half and half

• Other

  • 2 teaspoons chopped fresh basil leaves or 3/4 teaspoon dried basil leaves

Found on bettycrocker.com

Description

Ingredients

• 1 1/4 cups Gold Medal™ all-purpose flour
• 1/2 cup butter or margarine
• 1 egg, beaten
• 2/3 cup chopped cooked shrimp
• 2 ounces farmer or chèvre (goat) cheese, crumbled
• 1 egg
• 1 egg yolk
• 1/2 cup half-and-half
• 2 teaspoons chopped fresh basil leaves or 3/4 teaspoon dried basil leaves

Directions

• 1 Heat oven to 375°F. Place flour in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Stir in 1 beaten egg until well mixed. Shape into a ball. Divide into 24 balls. Press 1 ball on bottom and up side of each of 24 ungreased small muffin cups, 1 1/4x1 inch.
• 2 Divide shrimp among cups. Sprinkle with cheese. Beat 1 egg and the egg yolk in small bowl. Stir in half-and-half and basil. Spoon about 1 tablespoon egg mixture into each cup.
• 3 Bake about 20 minutes or until light brown. Immediately remove from pans to wire rack. Serve immediately.

Nutrition