| Makes: | 42 servings |
| Prep Time: | 35 minutes |
| Cook Time: | 10 minutes |
| Ready In: | 45 minutes |
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Neat appetizer for your dinner parties or family gatherings. |
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| Ingredients |
| Shrimp Salad |
3 tbsp celery finely chopped |
| 2 tbsp green pepper finely chopped |
3 tbsp chopped pecans |
| 1 tbsp chopped sweet pickles |
1/4 cup Italian Dressing plus 2 tbsp |
| 1/2 pound shrimp |
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| Tart Shells |
1 1/4 cup all purpose flour |
| 1/2 tsp salt |
1/4 cup shortening plus 2tsbp |
| 2 1/2 tbsp to 3 tbsp cold water |
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alfalfa sprouts |
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| Directions |
Shrimp Salad - Boil shrimp 3 to 5 minutes. Drain well; rinse with cold water. Chill, peel, devein and coarsely chop shrimp. Combine shrimp and ingredients. Chill 8 hours. Line tart shells with small amount of sprouts. Drain chilled shrimp salad well. Spoon 1 teaspoon salad in each shell.
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 10 minutes or until brown. Cool slightly and remove from molds. Store in an air tight container.
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