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 casted and counted, as well as a recipe request. It was a 3 v. 3 draw. Both candidates were excellent choices, but due to the neighbor/family electoral college the savory candidate came out victorious. If you were wanting 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 hand held 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.
Shrimp Salad Cups
makes about 4 dozen (can easily be halved)
12-16 slices (about 1-pound) of firm textured buttery white bread
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 1/2 teaspoons freshly squeezed lemon juice
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
Cayenne pepper to taste
Chopped fresh chives for garnish
Postion an oven rack in the middle and preheat oven to 300º F.
Using a 1 7/8-inch or 2-inch round cutter, cut 3-4 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 of 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.
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, scallion, mayonnaise, parsley, lemon juice, salt, and peppers. Pulse until combined. Taste for seasoning. Transfer the shrimp mixture to a bowl, cover and refrigerate for at least 2 hours.
To fill the toast cups, using a mini-ice cream scoop or teaspoon, scoop a generous teaspoon into each cup. Garnish with the chopped chives and arrange on a platter or serving dish. Enjoy!
Source: Adapted from A Love Affair with Southern Cooking, by Jean Anderson