Shrimp Boat Tartlets Recipe
Shrimp Boat Tartlets has a cool taste. The apricot nextar and sugar gives the Shrimp Boat Tartlets a prefect taste.
Ingredients
| Cranberries | 1 Cup (16 tbs) | |
| 1/2 cup apricot nectar | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Lemon peel | 1/2 Teaspoon, grated | |
| Pie crust mix for a 2 crust pie | ||
| Garlic powder | ||
| Celery | 1 Cup (16 tbs), finley chopped | |
| Fresh small shrimp, cooked, peeled, deveined, and chilled in French dressing marinade | ||
Directions
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.
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.
Chef
