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Shrimp Barquettes

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  • 2, 2/5 tart pans
  • 3/4C white wine
  • 1 pie crust
  • 36 med shrimp (2lbs.)
  • 1C prepared oil and vinegar dressing
  • 2T lemon juice
  • 2T grated horseradish
  • 2 pkg. 8oz softened cream cheese
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  • 1

    Prepare pie crust, divide into two balls refrigerate 30 minutes. heat oven to 375 degrees, roll dough to 1/8" cut with tops of fluted tart pans put dough into pans bake 10-12 minutes. Cool in pans 1 minute, move to racks and cool. Make 36 pastry shells may be stored 3 months in freezer.

  • 2

    Bring wine to boiling add shrimp simmer 5 minutes until cooked through fold in salad dressing. Cool to room temperature. Chill and cover overnight.

  • 3

    If shells were frozen heat in 350 degree oven till warm 5 minutes and cool. Fold lemon juice and horseradish into softened cream cheese spoon into pastry bag, drain shrimp. Pipe swirls of cheese mixture into pastry shells. top with 1 shrimp and sprig of watercress. Loosely cover and refrigerate until ready to serve.

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