Sherried Shrimp Filling

Ingredients:

• 1 x -Mini Bread Cups
• 1 ea Loaf, very fresh bread-
• 1 x Utter- melted
• 6 tb Flour
• 6 tb Butter
• 2 c Milk
• 6 oz Sharp cheddar cheese- grated
• 6 ea Scallions- chopped fine
• 1/2 c Roasted bell peppers-
• 1 lb Shrimp- cooked- coarsely
• 1/2 c Spanish Fino sherry
• -not the kind that sticks
• -to the roof of your mouth
• -Sherried Shrimp Filling
• -chopped
• -chopped
• -salt and cayenne pepper
• -to taste

Preparation:

• Preheat oven to 450 degrees.
• Using 1 slice at a time, roll bread out thin and cut into 2-1/1" rounds with a plain cooky cutter.
• Brush with melted butter and press into mini muffin tins.
• Bake for about 5 minutes or until the edges of the cups are golden brown.
• Remove from tins and cool.
• These cups can be frozen empty or filled.
• Filling: In large saucepan melt butter, add flour and whisk until smooth.
• Add the milk and bring mixture to a boil, whisking constantly.
• Mixture will thicken at the boil.
• Lower heat and cook for another 2 minutes.
• Add cheese and whisk until it melts into the sauce.
• Add roasted peppers and scallions and mix well.
• Add shrimp and sherry and stir until very well combined and the alcohol in the sherry has burned away.
• Season with salt and cayenne pepper to taste.
• Let cool a bit and fill mini cups.
• You can serve them now or freeze them for later use.