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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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In 'The Muffin Tin Cookbook' by Brette Sember; Ingredients:
12 slices bread, your preference |
8 ounces raw shrimp, peeled and deveined |
1/2 scallion, chopped (green part only) |
1/4 teaspoon paprika |
2 tablespoons light mayonnaise |
1 tablespoon lemon juice |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/4 teaspoon dry mustard |
1/4 teaspoon garlic powder |
1/8 teaspoon cayenne pepper |
1/4 teaspoon dried dill weed |
1/2 teaspoon baking powder |
Directions:
1. Preheat oven to 400° and prepare 24 mini muffin cups by spraying with cooking spray.
2. Remove crusts from bread and cut each piece in half.
3. Take each half and press it into a muffin cup, along the bottom and up the side, pressing it tight against the pan.
4. Spray the bread with cooking spray, and bake for about 12 minutes until golden.
5. Place all the other ingredients in a food processor and pulse until completely pulverized.
6. Divide among muffin cups, then bake for 10 minutes; serve warm.
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