Shrimp Salad Cups

Shrimp Salad Cups

makes about 4 dozen (can easily be halved)

12-16 slices (about 1 pound) of firm textured white bread

1 pound peeled and cooked shrimp

1 medium stalk celery, finely diced

2 extra large hard-boiled eggs, finely chopped

1 scallion, trimmed and finely diced

1 cup mayonnaise

2 Tablespoons chopped fresh flat-leaf parsley

1 1/2 teaspoons freshly squeezed lemon juice

1/2 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper

Cayenne pepper to taste

Chopped fresh chives for garnish

Postion an oven rack in the middle and preheat oven to 300º F.

Using a 1 7/8-inch or 2-inch round cutter, cut 3-4 rounds from each slice of bread. Press the bread rounds gently into a 24 cup ungreased mini muffin pan (the bread will only half-fill the muffin cups). Toast the bread cups for 20 minutes of until crisp and golden. Cool to room temperature and remove from the pan. Repeat with the remaining bread rounds. Toast cups can be made a week in advance and stored in an airtight container.

For the filling, place the shrimp in the bowl of a food processor. Pulse until shrimp is broken into small pea-sized pieces. Add the celery, eggs, scallion, mayonnaise, parsley, lemon juice, salt, and peppers. Pulse until combined. Taste for seasoning. Transfer the shrimp mixture to a bowl, cover and refrigerate for at least 2 hours.

To fill the toast cups, using a mini-ice cream scoop or teaspoon, scoop a generous teaspoon into each cup. Garnish with the chopped chives and arrange on a platter or serving dish. Enjoy!

Printed from thegalleygourmet.net