Shrimp Cups

I made these appetizers for my younger daughter's graduation party many years ago (along with other foods). We didn't have the luxury of ready-made pie crusts then. I will be making these for my granddaughter's graduation party, and glad we now have Pillsbury pie crusts. Enjoy!



  • 1 box (15 oz.) Pillsbury refrigerated pie crusts (or your choice), softened as directed on box.
  • 12 oz. cream cheese, softened
  • 1 Tbsp. chopped fresh parsley
  • 4 tsp. honey
  • 3 tsp. hot pepper sauce
  • 24 cooked deveined peeled medium size shrimp
  • Fresh parsley sprigs
  • Grated lime peel, if desired.


Heat oven to 425 degrees F. Unroll pie crusts on work surface. Cut each crust into 12 {2-1/2 inch} squares. Discard scraps, or save for other recipes. Turn mini muffin pans upside down (you need 24 "cups"). Press square of dough over top of each ungreased inverted mini muffin cup. Prick top and sides of each "cup" with fork, fold and pinch corners to shape cups.

Bake 8 to 10 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling racks. Cool completely, about 10 minutes.

In medium bowl, mix cream cheese, chopped parsley, honey and pepper sauce until smooth. Spoon about 1 Tbsp. mixture into each pastry cup. Top each with 1 shrimp. Bake 10 t0 12 minutes.


Refrigerate about 30 minutes or until cold. Garnish each cup with parsley sprig and lime peel.

The recipe makes about 24 appetizers.

By Connie from Cotter, AR

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