You are here

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.
Ingredients
  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)
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Dish: 
Pudding
Interest: 
Everyday

Rate It

Your rating: None
3.9875
Average: 4 (20 votes)