Mini Cheese and Shrimp Quiches
1 package refrigerated butterflake dinner rolls (12 rolls)
1 (4 ounce) can shrimp
1 1/3 ounces gruyere cheese
1 egg, beaten
1/2 cup light cream
1 tablespoon brandy
1/2 teaspoon salt
Dash pepper
Grease 1 3/4-inch mini muffin pan.
Separate each dinner roll and press into muffin pans. Place 1 shrimp into shell. Combine egg, cream, brandy, salt and pepper. Divide cream mixture into shells (2 teaspoons each).
Bake in a 375 degree F oven for 20 minutes.
Can be frozen and reheated.
Or this one is good too
Shrimp Spread
1 – 8 ounce package of cream cheese, softened
1 – 8 ounce jar of cocktail sauce (try both spicy and mild)
1 – 2.25 ounce can of sliced black olives, drained
1/2 pound cooked bay shrimp
3 green onions, chopped
Crackers for serving
Spread cream cheese on a medium round serving platter. Spread the cocktail sauce on top of the cream cheese. Top with baby shrimp, green onions and olives. Chill in the refrigerator at least 30 minutes before serving. Serve with crackers.



September 04, 2008