Categories: appitizers-snacks
Ingredients
- 36 (1/2-inch thick) sourdough bread slices
- 1/4 cup olive oil
- 4 1/2 cups water
- 1 1/2 lbs. unpeeled, small fresh shrimp
- 1 cup mayonnaise
- 3/4 cup grated Parmesan cheese
- 1/4 cup chopped green onions
- 1 Tbsp. lemon juice
- 2 tsp. Dijon mustard
- 1/4 cup minced fresh parsley
- 1/4 tsp. ground red pepper
- Garnish; fresh parsley sprigs
Directions
- Cut bread slices with a 2 1/2-inch round cutter; flatten circles with a rolling pin. Brush both sides of circles evenly with olive oil, and press into baking cups of miniature muffin pans.
- Bake at 375 degrees for 10 to 15 minutes or until crisp; cool.
- Bring water to a boil. Add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink; drain. Peel shrimp, and devein, if desired. Cut 18 shrimp in half lengthwise, and set aside. Chop remaining shrimp.
- Combine chopped shrimp, mayonnaise, Parmesan cheese, and next 5 ingredients in a bowl, stirring gently. Spoon mixture evenly into baked bread shells, and place on a baking sheet.
- Bake at350 degrees for 10 minutes or until thoroughly heated. Top with shrimp halves; garnish if desired.
-
makes 3 dozen