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Shrimp Boat Tartlets

Canadian.Recipes's picture
Shrimp Boat Tartlets has a cool taste. The apricot nextar and sugar gives the Shrimp Boat Tartlets a prefect taste.
  Fresh cranberries 1 Cup (16 tbs)
  Apricot nectar 1⁄2 Cup (8 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Grated lemon peel 1⁄2 Teaspoon
  Pie crust mix 16 Ounce (For Double Crust Pie)
  Garlic powder 1 Teaspoon
  Finely chopped celery 1 Cup (16 tbs)
  Cooked, peeled, and deveined small shrimp 1 Pound, chilled in french dressing marinade
  French dressing marinade 2 Cup (32 tbs)

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.

Recipe Summary

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Nutrition Rank

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 mg293.3%

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


Shrimp Boat Tartlets Recipe