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Shrimp Croustades

appetizers, shrimp

1-1/2 pound loaf whole wheat or white bread; sliced
1 tablespoon butter
1 green onion; sliced
2 tablespoons all-purpose flour
3/4 cup milk
1/2 cup shredded extra-old Cheddar; or
1/2 cup shredded Swiss cheese
1/2 cup coarsely chopped cooked shrimp
1 tablespoon minced fresh parsley
2 teaspoons grated lemon rind
2 teaspoons lemon juice
dash Worcestershire sauce
dash hot pepper sauce
pinch salt
pinch pepper
paprika

Lay bread slices on work surface. Using 2-inch round cookie cutter, cut out about 60 circles. Press each firmly into mini tart cups to form shells. Bake in centre of 450°F oven for 5 to 8 minutes or until lightly browned and crisp. Transfer croustades to baking sheet; set aside. In small saucepan, melt butter over medium heat; cook onion, stirring occasionally, for 3 to 5 minutes or until softened. Stir in flour until blended; gradually whisk in milk and cook, stirring, for 2 to 4 minutes or until boiling and thickened. Add cheese; stir until melted. Stir in shrimp, parsley, lemon rind and juice, Worcestershire sauce, hot pepper sauce, salt and pepper. Mound about 1 teaspoon filling into each croustade; sprinkle lightly with paprika to taste. (Croustades can be I prepared to this point and frozen on baking sheet; layer between waxed paper and - Freeze in rigid airtight contain for or up to 2 weeks.) Bake in 400°F oven for 5 to 8 minutes, 15 minutes for frozen, or until brown and bubbly.

Contributor: Canadian Living Magazine - December, 1997

Yield: 60 pieces

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