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!

By Betty Crocker Kitchens

Updated October 4, 2006

Make with

Gold Medal Flour

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

Steps

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.

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!