Seafood Tartlets

• 1 (1 1/2 lb.) loaf thin sliced white sandwich bread
• 1/3 c. butter, melted
• 1 (4 1/4 oz.) can tiny shrimp
• 3/4 c. mayonnaise
• 1/3 c. fresh grated Parmesan cheese
• 1/3 c. shredded Swiss cheese
• 1/4 tsp. Worcestershire sauce
• 1/8 tsp. hot sauce
• paprika
• parsley flakes

1. Roll each bread slice to 1/4-inch thickness; cut with a 2 1/2-inch daisy shaped cutter.
2. Lightly brush each side with butter and gently press into miniature muffin tins.
3. Bake for 8 to 10 minutes until lightly browned.
4. Rinse shrimp.
5. Let stand in ice water 20 minutes.
6. Drain well.
7. Combine shrimp and next 5 ingredients.
8. Stir well.
9. Spoon mixture into shells and bake at 400u0b0 for 8 to 10 minutes.
10. Garnish with paprika and parsley flakes.
11. Yields about 2 dozen appetizers.

white sandwich bread, butter, tiny shrimp, mayonnaise, parmesan cheese, swiss cheese, worcestershire sauce, hot sauce, paprika, parsley flakes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=421764 (may not work)