Shrimp Salad in Pastry Shell2006-09-27
- Course: Appetizers
- Yield : 42
- Servings : 42
- 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
Shrimp Salad: Boil shrimp 3 to 5 minutes. Drain well and rinse with cold water.
Chill, peel, devein and coarsely chop shrimp. Combine shrimp and first 5 ingredients. Chill 8 hours.
Tart Shell: Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal.
Sprinkle cold water, one tablespoon at a time, evenly. Stir with a fork until all dry ingredients are moistened.
Shape into a ball and chill. Divide pastry into 42 equal portions. Place each portion in a 1 1/2 pastry mold and press pastry to fix mold.
Bake at 400 degrees for 10 minutes or until brown. Cool slightly and remove from molds.
Store in an air tight container until use.
Line tart shells with small amount of sprouts. Drain chilled shrimp salad well. Spoon 1 teaspoon salad in each shell.