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Thank you to the few of you who took part in the “What should I post next?”- Shrimp Salad Cups vs. Goo Goo Cakes election on TGG Facebook page! Five votes were cast and counted, along with a recipe request. It was a 3 vs. 3 draw. Both candidates were excellent choices, but due to the neighbor/family electoral college, the savory candidate came out victorious. If you want the recipe for the Goo Goo Cakes, next time, get out and vote because every vote counts. 😉
Culinary politics aside, these are some tasty little bites. They remind me of something that would have been served at one of my grandmother’s large Southern buffet spreads or something served at one of her Garden Club luncheons. The “cups” are actually rounds of white bread that are pressed into mini-muffin tins and toasted until golden and crisp. I recommend using a fresh bakery-style white bread or Homemade White Bread. They serve as the perfect vehicle for a simple shrimp salad that is packed with flavor.
The real beauty of this recipe is that the toast cups can be made up to a week in advance, and the shrimp salad can be made a few hours before serving. So, these handheld appetizers/snacks are perfect for holiday parties, buffets, or any get-together when you need a little work done before your guests arrive. Serve these accompanied with a glass of Sweet Tea or a cocktail, and I assure you that there won’t be one left.
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Shrimp Salad Cups
Ingredients
For the Cups
- 16 slices (about 1 pound) of firm-textured buttery white bread
For the Filling
- 1 pound peeled and cooked shrimp
- 1 medium stalk celery, finely diced
- 2 extra-large hard-boiled eggs, finely chopped
- 1 scallion, trimmed and finely diced
- 1 cup mayonnaise
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 ½ teaspoons freshly squeezed lemon juice
- ½ teaspoon Kosher salt, or to taste
- ¼ teaspoon freshly ground black pepper
- Cayenne pepper to taste
- Chopped fresh chives for garnish
Instructions
For the Cups
- Position an oven rack in the middle of the oven and preheat the oven to 300ºF.
- Using a 2-inch round cutter, cut 4 rounds from each slice of bread. Press the bread rounds gently into a 24-cup, ungreased mini muffin pan (the bread will only half fill the muffin cups). Toast the bread cups for 20 minutes or until crisp and golden. Cool to room temperature and remove from the pan. Repeat with the remaining bread rounds. Toast cups can be made a week in advance and stored in an airtight container at room temperature.
For the Filling
- Place the shrimp in the bowl of a food processor. Pulse until shrimp is broken into small pea-sized pieces. Add the celery, eggs, scallions, mayonnaise, parsley, lemon juice, salt, and peppers. Pulse until combined. Taste for seasoning. Transfer the shrimp mixture to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours.
- To fill the toast cups, scoop a generous teaspoon into each cup. Garnish with the chopped chives and arrange on a platter or serving dish. Enjoy!
Notes
- The toast cups can be made up to a week in advance and stored at room temperature in an airtight container.
- The shrimp salad can be made a few hours in advance, covered with plastic wrap, and refrigerated before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
