Absolutely delicious! With the many holiday parties people have and go during the month of December, it’s very difficult to make something tasty to bring the hostess each and every time.  That’s why I keep a list of quick go-to recipes in my file for these occasions. In order to make it to this section of my recipe file it has to meet three requirements:

1.  Taste delicious so that they are the most picked food at any party (yeah, I am a bit competitive)

2. Be easy to make, but look extremely difficult

3. Freeze well so I can make them when I have time.

These shrimp tartlets not only fit these requirements, but they are my top contender. It’s basically a no-fail recipe that everyone should have in their house and try out for their next party.

16 oz frozen, cooked salad shrimp

1 oz crab boil

1 1/2 c. Hellman’s mayo

2/3 shredded Swiss cheese

2/3 freshly grated parmesan

2 tsp. Worcestershire

1 tsp. Tabasco sauce (use more if you like it spicy)

2 (12 oz.) cans flaky biscuits

Paprika

Cooking Spray

Cook shrimp as directed on the crab boil package.  Split each biscuit into 3 pieces in their natural layers. The flaky biscuits pull apart easily. Spray muffin tins lightly with cooking spray. Press dough into lightly greased mini muffin pan. Mix shrimp, mayo, cheeses, Worcestershire and Tabasco. Fill each of these pastries with the mixture. Sprinkle with paprika. Bake at 350 degrees for 12 minutes. 

These freeze well. Reheat in same temperature oven. If frozen in center, it may take 10-20 minutes to reheat. Try one before serving or cut one in half to be sure center is warm.