Holiday Shrimp Rounds Recipe
Seeing how popular Holiday Shrimp Rounds has become with my family, I can assure that its going to be popular with your family too. This Holiday Shrimp Rounds makes a compelling Appetizer for most party meals. The Holiday Shrimp Rounds is made with Shrimp which is easily available at any grocery store. Just try it once, and you'll no doubt want to prepare this for your friends again.
Ingredients
1 cup butter
1 1/2 cups all-purpose flour
1/2 cup dairy sour cream
1/2 cup shredded sharp cheddar cheese
1 4 1/2-ounce can small shrimp, drained
1 8-ounce package cream cheese, softened
1/4 cup milk
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/4 teaspoon dried dillweed
Dash garlic powder
Fresh herb sprigs (optional)
Directions
1 In a large mixing bowl cut butter into flour until mixture resembles coarse crumbs. Stir in sour cream and cheddar cheese. Divide mixture in half; wrap and refrigerate for 1 hour or until dough is firm (or, if desired, refrigerate overnight).
2 On a floured surface, roll out 1 portion of dough to 6-inch thickness. Using a 2-inch floured biscuit cutter, cut into 48 rounds. Using a round hors d'oeuvre cutter, cut a 1-inch circle out of the center of 32 of the dough rounds. Place remaining 16 rounds on an ungreased baking sheet; brush with milk. Top each with 2 dough rounds with centers removed, making 3 layers in all. Brush with additional milk between layers. Repeat with remaining dough and reroll center cutouts to make a total of 32 layered rounds. Bake in a 350° oven for 22 to 25 minutes or until golden brown. Remove and cool on wire racks.
3 Meanwhile, for the filling, set aside 32 shrimp for garnish. Chop remaining shrimp. Beat together cream cheese, the 1/4 cup milk, lemon juice, Worcestershire, dillweed, and garlic powder; stir in the chopped shrimp. Cover and refrigerate.
4 Spoon filling into pastry rounds. Top with reserved shrimp. If desired, garnish with fresh herb sprigs.
2 On a floured surface, roll out 1 portion of dough to 6-inch thickness. Using a 2-inch floured biscuit cutter, cut into 48 rounds. Using a round hors d'oeuvre cutter, cut a 1-inch circle out of the center of 32 of the dough rounds. Place remaining 16 rounds on an ungreased baking sheet; brush with milk. Top each with 2 dough rounds with centers removed, making 3 layers in all. Brush with additional milk between layers. Repeat with remaining dough and reroll center cutouts to make a total of 32 layered rounds. Bake in a 350° oven for 22 to 25 minutes or until golden brown. Remove and cool on wire racks.
3 Meanwhile, for the filling, set aside 32 shrimp for garnish. Chop remaining shrimp. Beat together cream cheese, the 1/4 cup milk, lemon juice, Worcestershire, dillweed, and garlic powder; stir in the chopped shrimp. Cover and refrigerate.
4 Spoon filling into pastry rounds. Top with reserved shrimp. If desired, garnish with fresh herb sprigs.
