ESCARGOT STYLE SHRIMP
Carlene Crnkovich
HOT & HEARTY
ingredients
- 48 small cooked shrimp
- 1/2 cup butter
- 2 tablespoons parsley flakes
- 5 tablespoons chopped garlic
- 1/4 teaspoon salt
- Havarti cheese
- 48 slices cocktail rye bread
directions
- 1
In skillet combine butter, parsley, garlic, & salt.
- 2
Saute 2 minutes.
- 3
Place shrimp in dish (I use my deviled egg dish which is oven safe) Generously spoon garlic butter over shrimp.
- 4
Cover each shrimp and butter portion with thinly sliced Havarti Cheese.
- 5
Put in 350-degree oven until cheese melts. Enjoy!
notes
From the Kitchen of John E Landry
Source: Carlene Crnkovich
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