SHRIMP BOATS

SHELL:        1 cup + 2 tablespoons flour

                   ¼ teaspoon salt

                   ½ cup soft butter

                   2 tablespoon grated parmesan cheese

                   1 egg, slightly beaten

Sift flour and salt into bowl.  Add parmesan cheese.  Cut in butter.  Add egg.  Mix until well blended.  Knead gently.  Chill 2 hours (chilling for about 45 minutes makes it easier to form into well).  Divide into 30 small balls, placing each ball into the well of a small tart tin.  Press into shape of the small well.  Bake at 425°F for 10 minutes, checking at about 8 minutes.  Remove from oven and invert immediately onto a clean towel or rack.

FILLING:   1 green onion, chopped  (I use about 3 green onions, inclluding stems)

                   1 – 6 ounce bar of cream cheese (softened)

                   1 tablespoon milk

                   1 teaspoon Worcestershire sauce

Mix all ingredients.  Spoon by teaspoonful into each tart.  This should be done just before consuming so that the tart shell remains crisp. 

TOPPING: ¼ cup chili sauce

                   1 – 14-½ ounce (medium sized) shrimp, rinsed and drained; or fresh from seafood department

Spoon ½ teaspoon chili sauce on top of each filled tart.  Top off with 1-3 pieces of shrimp. 

Chill until time to serve.

Makes 30 tarts.

Sorry I didn't describe the tin very well. Yes, you're right on, the miniature muffin tins.  The tins I have have 24 wells in them. 

Whilst you are bothering with making the shells, you can make a bunch of them and then freeze what you won't be using right away.  At a later date, make up the filling, thaw the pre-made shells, fill the shells, and you have a quick appetizer. 

Funny, isn't it, that two of my favorite recipes uses the miniature muffin tins (Fudge Cups and Shrimp Boats).  Once again, it takes some time and trouble to make the shells.  Had Shrimp Boats this New Year's Eve.  I'm smacking my lips remembering them.