Shrimp Salad in Pastry Shell

  • 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.


  • 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


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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Kaplan, Louisiana Louisiana
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