This elegant appetizer features a rich, creamy cheese sauce studded with plump shrimp and roasted bell peppers, all infused with the nutty sweetness of Spanish fino sherry. The filling is served in delicate, golden-brown bread cups that provide a satisfying crunch to contrast the smooth texture of the sauce. It’s a sophisticated yet easy-to-make dish that feels luxurious without being overly complicated. Perfect for holiday parties, cocktail hours, or as a starter for a special dinner, these individual portions are visually appealing and delicious. The combination of sharp cheddar, aromatic scallions, and a hint of cayenne creates a complex flavor profile that complements the sweetness of the shrimp beautifully.
Sherried Shrimp Filling
Description
This elegant appetizer features a rich, creamy cheese sauce studded with plump shrimp and roasted bell peppers, all infused with the nutty sweetness of Spanish fino sherry. The filling is served in delicate, golden-brown bread cups that provide a satisfying crunch to contrast the smooth texture of the sauce. It&# 226;ÂÂs a sophisticated yet easy-to-make dish that feels luxurious without being overly complicated. Perfect for holiday parties, cocktail hours, or as a starter for a special dinner, these individual portions are visually appealing and delicious. The combination of sharp cheddar, aromatic scallions, and a hint of cayenne creates a complex flavor profile that complements the sweetness of the shrimp beautifully.Ingredients
Directions
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Preheat the oven to 450ðF (230ðC).
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Roll the loaf of bread out thin, slicing it horizontally if necessary to achieve a uniform thickness.
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Use a 2-1/4 inch plain cookie cutter to cut the bread into rounds.
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Brush the bread rounds with melted butter and press them into the cups of a mini muffin tin, shaping them into cups.
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Bake the bread cups for about 5 minutes, or until the edges are golden brown and crisp.
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Remove the bread cups from the tin and allow them to cool on a wire rack.
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In a large saucepan, melt the remaining 3 tablespoons of butter over medium heat.
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Add the flour and whisk continuously until smooth, cooking for 1 minute to remove the raw flour taste.
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Gradually add the milk, whisking constantly to prevent lumps, and bring the mixture to a boil.
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Once boiling, reduce the heat and cook for 2 minutes, stirring frequently, until the sauce thickens.
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Remove from heat and whisk in the grated cheddar cheese until completely melted and smooth.
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Stir in the roasted bell peppers, scallions, cooked shrimp, and sherry.
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Return the pan to low heat and simmer for 2-3 minutes to allow the alcohol to cook off, stirring occasionally.
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Season with salt and cayenne pepper to taste.
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Allow the filling to cool slightly, then spoon it into the prepared bread cups.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 301.9kcal
- % Daily Value *
- Total Fat 3.6g6%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 557.3mg24%
- Total Carbohydrate 55.6g19%
- Dietary Fiber 3.1g13%
- Sugars 5.7g
- Protein 10.2g21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: The bread cups can be frozen empty or filled. If freezing filled cups, thaw in the refrigerator before serving. They are best served fresh but can be stored in the refrigerator for up to 2 days.
Variations: You can substitute the cheddar with gruyere for a nuttier flavor, or add a dash of hot sauce for extra heat.
Tips: Ensure the shrimp are cooked but not overcooked before adding them to the sauce to maintain a tender texture. Use a dry sherry like Fino or Manzanilla for the best flavor profile.
