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10

Shrimp-Cheese Bites

Prep 15 min
Total 35 min
Servings 24

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! MORE+ LESS-

By Betty Crocker Kitchens

October 4, 2006

Ingredients

1 1/4

cups Gold Medal™ all-purpose flour

1/2

cup butter or margarine

egg, beaten

2/3

cup chopped cooked shrimp

ounces farmer or chèvre (goat) cheese, crumbled

egg

egg yolk

1/2

cup half-and-half

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

Steps

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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.

Expert Tips

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.
Replace basil with any other fresh or dried herb to create your own flavor dimension!