Shrimp Croustades
Submitted by thecarms
Crispy bread-cup croustades filled with baby shrimp in a Swiss cheese sauce with lemon zest and Worcestershire. Makes 3 to 4 dozen freezer-friendly party bites.
YIELD
3 servingsPREP
20 minCOOK
35 minREADY
60 minThese tiny, golden bread cups filled with cheesy shrimp are the ultimate make-ahead party appetizer.
Bread rounds get pressed into mini muffin tins and toasted until crisp, then filled with baby shrimp folded into a quick Swiss cheese béchamel brightened with lemon zest, lemon juice, and a dash of Worcestershire and hot sauce. A sprinkle of paprika on top, then they bake until bubbly.
The best part? You can assemble and freeze them for up to three months. Pull them straight from the freezer to the oven when guests show up.
Pro Tips
- Press the bread firmly into the muffin cups. They need to hold their shape as the filling heats up. A good press and a brush of butter on both sides keeps them crisp.
- Whisk the sauce smoothly. Add the milk gradually to the flour and butter, whisking constantly. Lumpy béchamel means lumpy filling.
- Freeze them flat on a sheet pan first. Once solid, transfer to bags. This keeps them from sticking together and lets you grab just the number you need.
Ingredients
Directions
Substitute 1 tin of crabmeat for salad shrimp if desired.
You may obtain the lemon juice and required zest from the same fresh lemon.
- To make the croustades: cut 2-inch rounds from bread slices. Brush both sides of circles lightly with melted butter; press circles into tiny muffin cups.
Make at 450F for 5 minutes 2. Melt butter in medium microwave-safe casserole on High for 1 to1½ minutes. Stir in flour, then slowly whisk in milk. Microwave on Medium for 2 to 3 minutes, whisking each minute, until hot and thick. Add cheese; stir until cheese melts. Stir in remaining ingredients except paprika. 3. Spoon a small amount of mixture into each croustade. Sprinkle lightly with paprika. (Can be wrapped well and frozen at this point for up to 3 months). 4. Bake freshly made croustades at 400℉ (200℃) for 5 to 8 minutes, or until brown and bubbly. Bake frozen croustades at 400℉ (200℃) for 15 minutes. Quantity will vary from 3 to 4 dozen depending upon pan sizes and desired size.
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