SHRIMP CROUSTADES

Ingredients:

• 1 Loaf bread
• 1/2 c Butter, melted
• 1 tb Butter
• 2 tb Flour
• 3/4 c Milk
• 1/2 c Swiss cheese, grated
• 1 Green onion, minced
• 1 Tin salad shrimp -- rinse
• 1/2 Lemon, zest portion
• 2 ts Lemon juice
• 1 tb Parsley, minced
• ds Worcestershire sauce
• ds Tabasco
• ds Salt
• ds Pepper
• ds Paprika

Preparation:

• Substitute 1 tin of crabmeat for salad shrimp if desired.
• You may obtain the lemon juice and required zest from the same fresh lemon.
• 1.
• To make the croustades: cut 2-inch rounds from bread slices.
• Brush both sides of circles lightly with melted butter, press circles into tiny muffin cups.
• Make at 450F for 5 minutes 2.
• Melt butter in medium microwave-safe casserole on High for 1 to1 1/2 minutes.
• Stir in flour, then slowly whisk in milk.
• Microwave on Medium for 2 to 3 minutes, whisking each minute, until hot and thick.
• Add cheese, stir until cheese melts.
• Stir in remaining ingredients except paprika.
• 3.
• Spoon a small amount of mixture into each croustade.
• Sprinkle lightly with paprika.
• (Can be wrapped well and frozen at this point for up to 3 months) 4.
• Bake freshly made croustades at 400F for 5 to 8 minutes, or until brown and bubbly. Bake frozen croustades at 400F for 15 minutes. Quantity will vary from 3 to 4 dozen depending upon pan sizes and desired size.