Shrimp Salad in Pastry Shell
2006-09-27- Course: Appetizers
- Yield : 1
- Servings : 36
- Prep Time : 35m
- Cook Time : 10m
- Ready In : 45m
-
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Neat appetizer for your dinner parties or family gatherings.
Ingredients
- 3 tbsp celery, finely chopped
- 2 tbsp green peppers, finely chopped
- 3 tbsp pecans, chopped
- 1 tbsp sweet pickles, chopped
- 1/4 cup Italian Dressing plus 2 tbsp
- 1/2 lbs shrimp
- 1 1/4 cup all purpose flour
- 1/2 tsp salt
- 1/4 cup shortening plus 2 tbsp
- 2 1/2 tbsp to 3 tbsp cold water
- alfalfa sprouts
Directions
Step 1
Shrimp Salad: Boil shrimp 3 to 5 minutes. Drain well and rinse with cold water.
Step 2
Chill, peel, devein and coarsely chop shrimp. Combine shrimp and first 5 ingredients. Chill 8 hours.
Step 3
Tart Shell: Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal.
Step 4
Sprinkle cold water, one tablespoon at a time, evenly. Stir with a fork until all dry ingredients are moistened.
Step 5
Shape into a ball and chill. Divide pastry into 36 to 42 equal portions. Place each portion in a 1 1/2 pastry mold and press pastry to fix mold.
Step 6
Bake at 400 degrees for 10 minutes or until brown. Cool slightly and remove from molds.
Step 7
Store in an air tight container until use. Or purchased prepared shells.
Step 8
Line tart shells with small amount of sprouts. Drain chilled shrimp salad well. Spoon 1 teaspoon salad in each shell.
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