Every once in a while, my husband and I have an appetizer night, where rather than eating a traditional dinner, we just stuff ourselves full of appetizers. Whenever there are appetizers present, I end up filling up on them anyway, so why not make that the intention? We’ve had countless dips (a favorite being baked artichoke dip), finger foods, cheeses, and fondue. Appetizer night is always a treat, as is fast food night, where we make our own knock-off versions of favorite fast food meals (think quesadillas, snack wraps, etc). It’s almost always enjoyed on the couch while watching a movie! If you don’t have evenings like this, you should consider starting to – it’s the perfect way to spend a date-night-in!
I love recipes like the one for these amazing shrimp tartlets because they are so versatile. You could use the filling as a dip, use wonton wrappers or phyllo dough instead of bread, and mix up the ingredients as you choose. I also love it because it is absolutely delicious! The subtle shrimp flavor, green onions, cream cheese, and Worchestershire sauce are a perfect combination that will leave your mouth begging for more! The crisp crust and creamy filling pair so perfectly together! After I made shrimp tartlets for the first time, I fell in love and they made another appearance in my kitchen just a week later. Even my nieces who claim to not like shrimp enjoyed these. They had a lot of fun helping make them too, especially flattening the bread slices!
Don’t know what to do with the left over bread crusts? Don’t throw them away! Toss them in the oven and toast over low heat to turn them into bread crumbs (or croutons), use it for bread pudding or baked french toast, or put them on the lawn for the local fauna.
- 1/4-1/3 cup finely diced/shreddd cooked shrimp
- 8 whole cooked large shrimp for garnish
- 4 oz cream cheese
- 3 Tbsp sour cream
- 2 Tbsp chopped green onion
- 1 Tbsp finely diced onion
- 1/2 tsp Worcestershire sauce
- 1/4 tsp garlic powder
- pinch salt and pepper
- 8 pieces of white bread
- 2 Tbsp olive oil
- Preheat the oven to 400.
- Cut the crusts off of each bread slice. Use a rolling pin to flatten the bread; you want them as smushed as they can be. They will feel very thin and dense, almost doughy.
- Using a pastry brush, gently coat each side of the bread with olive oil. Fit each slice into the well of an ungreased muffin tin.
- Place them in the oven for 8-10 minutes, until the tops begin to brown.
- In a medium bowl, combine the remaining ingredients with a wooden spoon. Adjust seasoning to taste.
- When the crusts are ready, remove them from the oven and reduce heat to 300. Let them cool for a couple minutes.
- Distribute the filling evenly into the crusts and top each with a whole cooked large shrimp. Place back in oven and bake for an additional 4-5 minutes.
Add whatever you'd like! Other optional mix-ins: mozzarella cheese, crushed bacon, dijon mustard, paprika, hot sauce/red pepper flakes, mayonaisse. You could cut the bread slices into a circle first if you prefer. I left it them as a square because I like how the overhanging corners look.