Provided by ctozzi
Number Of Ingredients 14
Steps:
- Pastry: Mix margarine, cream cheese and flour in bowl until smooth. Divide into 24 equal balls. Press into un-greased mini-muffin or tart pans about 11/z inch (3.8 cm) wide at top. Press on bottom and up sides. Filling: Divide shrimp among pastry-lined cups. Put remaining 8 ingredients into blender. Process until smooth. Pour over shrimp. Bake in 350°F (175°C) oven for 20 to 25 minutes until set.
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rafikvvm vvm
rafikvvmv22@yahoo.comThese shrimp tartlets are a bit pricey, but they are worth it. They are a delicious and impressive dish.
Abrar Krayem
k.abrar@hotmail.comI love the creamy filling and the flaky crust. These tartlets are perfect for any occasion.
Yubraj Kc
yubraj@aol.comThese shrimp tartlets are a great way to impress your guests. They are elegant and delicious.
charity tony
tonycharity34@hotmail.comI would recommend this recipe to others, but I would suggest making a few changes. For example, I would use flaked crab meat instead of lump crab meat, and I would bake the tartlets instead of frying them.
David Estelle
davide@yahoo.comOverall, I thought these shrimp tartlets were just okay. They weren't bad, but they weren't great either.
QueenMing Simmons
queenming.simmons@yahoo.comThe tartlets were a bit too oily for my liking. I think I will try baking them instead of frying them next time.
Ashik Hossen
h-ashik@yahoo.comThe filling was a bit bland for my taste. I added some extra salt and pepper, and it was much better.
Marcus Pressnell
p_marcus86@gmail.comI accidentally overcooked the shrimp, so they were a bit tough. Next time I will be more careful.
Seedy Rahman Garba
seedy-r33@hotmail.frI had a hard time finding lump crab meat, so I used flaked crab meat instead. It worked just fine.
Jms. Rana Jms
jjms@hotmail.frThese shrimp tartlets were a bit more work than I expected, but they were worth it. They were so delicious!
LUCY MUCHIRI
m10@gmail.comI served these tartlets with a side of lemon wedges and tartar sauce. They were the perfect finishing touch.
Asib Khan
asib-k68@aol.comI used a variety of vegetables in my tartlets, including broccoli, carrots, and zucchini. They added a nice crunch and freshness to the dish.
Joshua Granger
jg@gmail.comI made these tartlets gluten-free by using a gluten-free puff pastry crust. They turned out just as delicious!
Jenny John
jenny@yahoo.comThe puff pastry crust was flaky and buttery. It was the perfect complement to the shrimp filling.
Mahmoud Nasr
mahmoud_n6@yahoo.comThe shrimp filling was creamy and flavorful. I added a bit of extra Old Bay seasoning to give it a little kick.
David Bassey
b-d@gmail.comI love that these tartlets can be made ahead of time. It makes them perfect for busy weeknights.
Mohammad Azan
am@yahoo.comThese tartlets are so elegant and delicious. I served them at a dinner party and my guests raved about them.
Saleh Mousa
s_mousa33@yahoo.comI made these shrimp tartlets for a party and they were a huge hit! Everyone loved them.
Jayy Hrft
hrft_jayy11@gmail.comThese shrimp tartlets were an absolute delight! The combination of flavors was perfect, and the tartlets were so easy to make. I will definitely be making these again!