Shrimp Boat Tartlets Recipe

Shrimp Boat Tartlets has a cool taste. The apricot nextar and sugar gives the Shrimp Boat Tartlets a prefect taste.


Difficulty LevelMediumHealth IndexAverage
Interest Group


 Fresh cranberries1 Cup (16 tbs)
 Apricot nectar1⁄2 Cup (8 tbs)
 Sugar1⁄4 Cup (4 tbs)
 Grated lemon peel1⁄2 Teaspoon
 Pie crust mix16 Ounce (For Double Crust Pie)
 Garlic powder1 Teaspoon
 Finely chopped celery1 Cup (16 tbs)
 Cooked, peeled, and deveined small shrimp1 Pound, chilled in french dressing marinade
 French dressing marinade2 Cup (32 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5312 Calories from Fat 3206

% Daily Value*

Total Fat 363 g558.9%

Saturated Fat 63.3 g316.7%

Trans Fat 0 g

Cholesterol 880 mg

Sodium 8541.8 mg355.9%

Total Carbohydrates 399 g133.1%

Dietary Fiber 8.5 g33.8%

Sugars 147 g

Protein 133 g267%

Vitamin A 65.6% Vitamin C 102%

Calcium 46.4% Iron 82.5%

*Based on a 2000 Calorie diet


Combine the cranberries, apricot nectar, sugar, and lemon peel in a saucepan.
Bring to boiling and cook, stirring occasionally, until cranberries are tender, about 2 minutes.
Cool, then chill.
Prepare pie crust mix according to package directions.
Divide dough in half and shape into two balls.
Cut two 12-inch squares of aluminum foil.
Roll out each half of pastry on a foil square, covering the square evenly.
Cut pie crust and foil together into twenty-four 4x3-inch pieces.
Sprinkle the pastry lightly with garlic powder.
Brush the 3-inch edges of pastry with water.
Fold the foil-covered pastry rectangles lengthwise.
Pinch the ends together and shape into "boats" with flat bottoms.
Place on a baking sheet.
Bake at 425°F 10 to 12 minutes, or until lightly browned.
Cool and remove foil.
Spoon some celery into each boat; top with drained shrimp and then with the whole cooked cranberries and sauce.