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Holiday Shrimp Rounds

Holidaycooking's picture
  Butter/Margarine 1 Cup (16 tbs)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Shredded sharp cheddar cheese 2 Ounce (1/2 Cup)
  Milk 1 Cup (16 tbs)
  Cream cheese 8 Ounce, softened (1 Package)
  Milk 1⁄4 Cup (4 tbs)
  Lemon juice 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Dried dill weed 1⁄4 Teaspoon
  Garlic powder 1 Dash
  Canned small shrimp 4 1⁄2 Ounce, drained (1 Can)

In mixing bowl cut butter into flour till mixture resembles small crumbs.
Stir in sour cream and cheddar cheese.
Divide mixture in half; wrap and chill 4 hours or overnight.
Working with half the chilled dough at a time, roll on floured surface with rolling pin to 1/16-inch thickness.
With 2-inch floured biscuit cutter, cut half of the dough into 48 rounds.
Using round hors d'oeuvre cutter, cut 1-inch circles out of centers of 32 dough rounds.
Place remaining 16 rounds on ungreased baking sheet; brush with milk.
Top each with two dough rounds with centers removed (making 3 layers in all), brushing with milk between layers.
Repeat with remaining half of dough (and center cutouts).
Bake in 350°F oven for 22 to 25 minutes.
Cool on wire rack.
Beat together cream cheese and the 1/4 cup milk.
Add lemon juice, Worcestershire, 1/4 teaspoon dillweed, and garlic powder.
Stir in half of the shrimp; cover and chill.
Spoon shrimp mixture into pastry rounds.
Garnish with remaining shrimp; sprinkle with additional dillweed, if desired.

Recipe Summary

Difficulty Level: 
Bit Difficult
Main Dish

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Holiday Shrimp Rounds Recipe