Shrimp-Cheese Bites

Shrimp-Cheese Bites

Make these delectable little bites in large batches. You may find you can’t wait for a party before sneaking them from the freezer to reheat and nibble!

Prep Time

15

Minutes

Total Time

35

Minutes

Makes

24

appetizers

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
  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.
Makes 24 appetizers
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead Tip
Cool bites completely on wire rack. Place in a single layer on a cookie sheet. Freeze uncovered at least 2 hours. Place bites in labeled airtight freezer container, and freeze no longer than 2 months. About 30 minutes before serving, heat oven to 350°F. Bake on ungreased cookie sheet about 18 minutes or until warm.
Substitution
Replace basil with any other fresh or dried herb to create your own flavor dimension!

Nutrition Information:

1 Serving (1 Serving)
  • Calories 85
    • (Calories from Fat 55 ),
  • Total Fat 6 g
    • (Saturated Fat 2 g,),
  • Cholesterol 40 mg;
  • Sodium 75 mg;
  • Total Carbohydrate 5 g
    • (Dietary Fiber 0g,
  • Protein 3 g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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