SHRIMP TARTS
Shrimp, Parmesan and green onions are the flavorful combo that creates a delicious made-for-brunch finger food.
Provided by Betty Crocker Kitchens
Categories Brunch
Time 35m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray 24 miniature (1 3/4x1 inch) muffin cups with cooking spray.
- In medium bowl, beat Bisquick mix, milk, sour cream, Worcestershire sauce and eggs with spoon until blended. Stir in remaining ingredients. Spoon about 1 tablespoon mixture into each muffin cup.
- Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Tart, Sodium 95 mg, Sugar 0 g, TransFat 0 g
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Charlotte Ertel
[email protected]I'll be sure to try this recipe out soon. It sounds scrumptious!
Malikshahzad Malikshahzad
[email protected]Thanks for sharing this recipe! I'm always looking for new and delicious shrimp recipes.
Dalitso Jackar
[email protected]I'm definitely going to make these tarts for my next party.
Danial Umer
[email protected]I can't wait to try these shrimp tarts! They look so delicious.
Blake Norris
[email protected]These tarts are so easy to make, even a beginner cook can do it.
Ang gyaltsen Cerpa
[email protected]I'm not sure what I did wrong, but my tarts came out soggy. I think I might have overcooked them.
Sommy Makeup
[email protected]I love the creamy filling and the crispy crust. These tarts are the perfect finger food.
Harold Whitley
[email protected]I've made these tarts several times now and they're always a hit. They're my go-to recipe for shrimp appetizers.
Frank Hall
[email protected]I'm not a fan of asparagus, so I substituted chopped zucchini instead. It worked out great!
Alies Bolanle
[email protected]These tarts were a little bland for me. I think I'll add some more herbs and spices next time.
Shedlove ally
[email protected]Overall, I really enjoyed these shrimp tarts. They're a great way to use up leftover shrimp.
Adil tamang
[email protected]I had some trouble getting the tarts out of the muffin tins, but they were worth the effort.
Albania García
[email protected]The shrimp tarts were a bit too salty for my taste, but otherwise they were delicious.
NOUR MOHSEN
[email protected]I love that this recipe uses fresh asparagus. It gives the tarts a really nice springtime flavor.
Frankie Allison
[email protected]These shrimp tarts are perfect for a party or a special occasion. They're sure to impress your guests!
Gffrrt Gfgj'
[email protected]I'm not usually a fan of shrimp, but these tarts changed my mind. They were so good!
Ishrat Arshad
[email protected]These shrimp tarts were a breeze to make and turned out fantastic! My family loved them and so did I.
Adnan Tawhid
[email protected]I've tried many shrimp tart recipes, but this one is by far the best! The shrimp were cooked perfectly and the sauce was creamy and delicious.
Arshad Naz
[email protected]I made these for dinner last night and they were scrumptious! The filling was so creamy and flavorful. I will definitely be making these again!
Deepa Shrestha
[email protected]These shrimp tarts were a hit at my party! They were incredibly creamy and flavorful! loved the combination of the shrimp and asparagus!