Ingredients
1 1/4
cups Gold Medal™ all-purpose flour
1/2
cup butter or margarine
1
egg, beaten
2/3
cup chopped cooked shrimp
2
ounces farmer or chèvre (goat) cheese, crumbled
1
egg
1
egg yolk
1/2
cup half-and-half
2
teaspoons chopped fresh basil leaves or 3/4 teaspoon dried basil leaves
Preparation
Heat oven to 375°F. Place flour in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture is crumbly. Stir in 1 beaten egg until well mixed. Shape into a ball. Divide into 24 balls. Press 1 ball on bottom and up side of each of 24 ungreased small muffin cups, 1 1/4x1 inch.
Divide shrimp among cups. Sprinkle with cheese. Beat 1 egg and the egg yolk in small bowl. Stir in half-and-half and basil. Spoon about 1 tablespoon egg mixture into each cup.
Bake about 20 minutes or until light brown. Immediately remove from pans to wire rack. Serve immediately.
