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    • I have more than 5,000 contacts. I have more than 5,000 contacts. Red of M3 commented on The M3 Blog: LOL! Exactly like it, but different. I have a great recipe for shrimp puppies. Which reminds me of an even better recipe for shark croquettes. Mmmm. August 1, 2013 08:57
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Eat Shrimp Cheap

When someone mentions shrimp or quiche, the instant reaction is to think expensive. When you think about ordering them as an appetizer, your wallet could go into shock. How about 36 mini shrimp quiches for under $8? It is completely doable.

Ingredients

  • 2 9-inch pie crusts*
  • 1/2 C onion, finely chopped or 2 TBS reconstituted minced onion
  • 1 TBS butter
  • 2 eggs
  • 1/3 C heavy cream**
  • 1 (4 ounce) can cocktail shrimp (smallest)
  • 1/2 tsp dried basil or 1 tsp fresh basil leaves, shredded
  • 1/4 tsp salt
  • 1/8 tsp ground pepper
  • 3/4 C shredded Swiss or provolone cheese

Tools

  • 2-inch round cookie cutter
  • Mini muffin pan
  • Measuring tools
  • Skillet
  • Bowl
  • Whisk
  • Spoon

Preparation

1. Cut pie crust with cookie cutter into 36 two-inch rounds. Press each into the bottom and sides of mini muffin tin wells. Preheat oven to 375°F. Drain shrimp.

2. Sauté onion in butter until clear and tender.

3. In a medium bowl, whisk eggs into the cream. Add shrimp, marjoram, salt and pepper. Stir until mixed well.

4. Spoon 1 teaspoon of cheese into bottom of each pie crust. Fill crusts with egg mixture.

Bake quiches for 15-18 minutes, until crusts are golden and centers are firm. Serve three to a plate.

Optional

A. Substitute marjoram or tarragon for basil.

B. Top with 1/2 tsp sour cream or cocktail sauce.

C. Sprinkle tops with dried parsley or paprika before baking.

D. Use cayenne pepper and pepper-jack cheese.

E. Substitute bell, banana or fresh green chili pepper for one-half of onion.

F. Use Greek spice blend (allspice, red pepper flakes, cinnamon, garlic powder) in place of pepper and feta cheese.

butter and eggsAs an appetizer, this serves twelve. As a really fun finger-food main course, it serves six. These freeze well and keep frozen for up to three months. To reheat, thaw in refrigerator 4-6 hours and bake in toaster oven at 300°F for 5-7 minutes or until heated through. Microwaving is not recommended.

* Using store-bought pie crusts increases the cost of this dish by $1.50-2.50. Let me know if you would like the cheap recipe for pie crust.

** If you will not use the rest of the heavy cream in other recipes before it goes bad, make a substitute with 1/3 C milk and 2 TBS butter. Measure milk and set on counter. Melt butter over medium-low heat. Thoroughly mix melted butter into milk.

Other substitutes for heavy cream include plain or Greek yogurt and evaporated milk.

NOTE: Butter in recipes does not mean margarine or vegetable spread (tub spread). Butter may or may not contain salt based on your dietary needs unless specified as unsalted butter.


Do you like shrimp and/or quiche? Do you hate to cook?  What is your favorite shrimp dish?

Hashtags: #recipes #shrimp #appetizers

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© Red Dwyer 2013
Re-Blogging of this or any other post on The M3 Blog
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20 Comments

  1. You have no idea what heavy cream does to me hahaha
    Bearman recently posted..Chromecast GiveawayMy Profile

    Reply
  2. This recipe is making my mouth water! I can see them coming out of the oven, and me squirming while I wait to pop one into my mouth. I’m pressing Print in the share bar below for sure! Thanks Red.
    Gail Thornton recently posted..Prose – Two FriendsMy Profile

    Reply
  3. OK I’ve got to have this. Yes, the pie crust recipe would be great. Do you have a recipe for bread that doesn’t require letting it rise repeatedly? OK so I”m impatient.
    Laurie recently posted..Filling the CalendarMy Profile

    Reply
    • LOL! No. Even freezer bread requires rise time. All I can suggest is refrigerator bread, which rises in less time or during cooking. (Better if it rises before cooking though.) I will post the crust recipe with a dessert soon.

      Reply
  4. Nicely done!
    I think groceries are considerably cheaper near you.
    El Guapo recently posted..Friday Foolishness – Gripping EditionMy Profile

    Reply
    • Surprisingly, not by much. The produce is a tad cheaper, but the rest, not so much. The only thing which is truly cheaper there than here is lobster. Diary is cheaper here by a long shot. (See diary and poultry farms… 11 in a one mile radius from my house.)

      Reply
  5. My azz just grew to immense proportions! Not that it wasn’t already perfectly round, now though it is of greater roundness.

    Wonderful just dreaming though.
    Valentine Logar recently posted..Summer Flash July 1My Profile

    Reply
    • Other than the good dose of cholesterol from the shrimp, this one is really pretty benign. The serving size is three quiches, which with a side of asparagus or an arugula salad will not tip the scale as much as you might think and still be filling.

      Reply
  6. benzeknees

     /  July 27, 2013

    Love shrimp & quiche! We buy frozen shrimp in large bags & then use it to make stir fry. This looks good though, maybe I’ll have to try it.

    Reply
    • It is uber nommy with fresh shrimp. Chop them finely or pulse them a couple times in the processor to get them small. If you are using salad size, you can put one in each shell for a different consistency. xxx

      Reply
  7. Sounds Good to me Red, Love Quiches and make many a cheese and onion one, topped with sliced tomatoes.. But never thought of adding shrimp.. 🙂

    Hope you are Well Red.. 🙂
    love and Hugs Sue
    Sue Dreamwalker recently posted..Friday Facts ~ Service with a Heart~My Profile

    Reply
    • Working on well, Sue. I am so very pleased to see you! Quiche is so versatile. I use it to clean out the kitchen pretty regularly. When I do not feel like pie crust, I put them in ramekins and a mari bain. Serve them over biscotti or French toast triangles. Nom nom… xxx <3

      Reply
  8. If I had the desire to go back to cooking again I would so do this. But I enjoyed just the reading of it!
    C. Brown recently posted..Because I Decided ToMy Profile

    Reply
    • Perhaps that darling of yours could fix it for you. They travel well in a lunch pack or picnic basket. xxx

      Reply
  9. This sounds delish and I love to cook. I usually make quiche without the crust to save calories. Shrimp is a weakness of mine.

    I’ve updated my email here. Let’s see what happens.
    Tess Kann recently posted..Coming Soon, but When?My Profile

    Reply
    • I told Sue a few comments ago how I like mine without crust. This one is nommy as written or with any of the additions. Quiche is so versatile; you can make it with nearly anything.

      Reply
  10. Rednecks don’t eat quiche but we sure like us some shrimp. I love to cook and experiment. I might try this except I will make hushpuppy mix and put them in a cornbread muffin pan and make Shrimp Puppies.
    Bo Lumpkin recently posted..Hank the Handy Man-Shirley You JestMy Profile

    Reply
    • LOL! Exactly like it, but different. I have a great recipe for shrimp puppies. Which reminds me of an even better recipe for shark croquettes. Mmmm.

      Reply

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