Unroll-and-fill refrigerated pie crust becomes the edible cup for a tasty shrimp appetizer that's a snap to prepare.
Spicy Shrimp Cups
- Prep Time 20 min
- Total 1 hr 30 min
- Ingredients 8
- Servings 24
Ingredients
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 12 oz cream cheese, softened
- 1 tablespoon chopped fresh parsley
- 4 teaspoons honey
- 3 teaspoons hot pepper sauce
- 24 cooked deveined peeled medium shrimp
- Fresh parsley sprigs
- Grated lime peel, if desired
Instructions
-
Step1Heat oven to 425°F. Unroll pie crusts on work surface. Cut each crust into 12 (2 1/2-inch) squares. Discard scraps.
-
Step2Turn mini muffin pans upside down (you will need 24 cups). Press square of dough over top of each ungreased inverted mini muffin cup. Prick top and sides of each with fork; fold and pinch corners to shape cups.
-
Step3Bake 8 to 10 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling racks. Cool completely, about 30 minutes.
-
Step4In medium bowl, mix cream cheese, chopped parsley, honey and pepper sauce until smooth. Spoon about 1 tablespoon mixture into each pastry cup. Top each with 1 shrimp. Refrigerate about 30 minutes or until cold. Garnish each cup with parsley sprig and lime peel.
Nutrition
110
Calories
8g
Total Fat
2g
Protein
8g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Appetizer
- Calories
- 110
- Calories from Fat
- 70
- Total Fat
- 8g
- 12%
- Saturated Fat
- 4g
- 20%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 9%
- Sodium
- 135mg
- 6%
- Potassium
- 30mg
- 1%
- Total Carbohydrate
- 8g
- 3%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 1g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1/2Tips from the
Pillsbury Kitchens
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