Shrimp Boat Tartlets
|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.