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Creole Shrimp and Cheese Tart

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Creole Shrimp and Cheese Tart
  • Prep Time 15 min
  • Total Time 1 hr 5 min
  • Servings 16
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To cut the "heat," use the smaller amount of Creole seasoning and use regular Monterey Jack cheese in this appetizer tart.

Ingredients

1/2
lb cooked deveined shelled shrimp or crawfish, tail shells removed, shrimp coarsely chopped
1
to 2 teaspoons dried Creole seasoning
1
cup shredded hot pepper-Monterey Jack cheese (4 oz)
1/4
cup finely chopped green onions (4 medium)
2
eggs, slightly beaten
1
tablespoon butter or margarine, melted
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
Red pepper sauce, if desired

Directions

  • 1 Heat oven to 375°F. In medium bowl, toss shrimp and Creole seasoning to coat. Stir in all remaining ingredients except pie crust and pepper sauce.
  • 2 Remove pie crust from pouch; place flat on ungreased cookie sheet. Spread filling over crust to within 1 inch of edge. Carefully fold 1-inch edge of crust up over filling, pleating crust as necessary.
  • 3 Bake 32 to 37 minutes or until set in center and crust is golden brown. Cool 10 minutes. Cut into wedges. Serve warm with pepper sauce.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
110
(
Calories from Fat
60
)
Daily Value
Total Fat
7g
10%
(
Saturated Fat
3 1/2g
17%
,
Trans Fat
0g
)
Cholesterol
65mg
21%
Sodium
190mg
8%
Potassium
45mg
1%
Total Carbohydrate
6g
2%
(
Dietary Fiber
0g
0%
,
Sugars
0g
)
Protein
6g
Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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