Shrimp Croustades

By Chef_Madel

Ingredients

• 1 loaf sliced whole wheat or white bread
• 1 tbsp butter
• 1 green onion sliced
• 2 tbsp all purpose flour
• 3/4 cup milk
• 1/2 shredded extra old Cheddar or Swiss cheese
• 1 1/2 coarsely chopped cooked shrimp
• 1 tbsp parsley
• 2 tsp grated lemon rind
• 2 tsp lemon juice
• Rush each wosteshine sauce + hot pepper sauce
• pinch each salt + pepper

Preparation

Step 1

Long bread slices on work surfaces using 2 round cookie cutter cut out 60 circles. Press each firmly into mine tart cups to form shells. Bake in center at 450 for 5 to 8 minutes. Transfer to baking sheet; Set aside.

In small saucepan melt butter over med heat; cook onion stirring often for 3 to 5 minutes or until softened. Stir in flour until blended, gradually whisk in milk and cook, stirring for 2-4 minutes or until boiling and thickened. Add cheese stir until melted. Stir in shrimp parsley lemon rind and juice, wosteshine sauce hot pepper sauce, salt and pepper. Mound 1 tsp filling into each crousade. Sprinkle parsley can be made and frozen up to 2 weeks. Bake in 400 C oven for 5 to 8 minutes for frozen or until brown bubbly.