SHRIMP CROUSTADES

• 1 loaf sliced whole wheat or white bread,
• 1 tbsp. butter
• 1 green onion, sliced
• 2 tbsp all-purpose flour
• 3/4 cup milk
• 1/2 cup shredded extra-old cheddar or Swiss cheese
• 1-1/2 cups coarsely chopped cooked shrimp
• 1 tbsp. minced fresh parsley
• 2 tsp. grated lemon rind
• 2 tsp. lemon juice
• dash each Worcestershire sauce and hot pepper sauce
• pinch each salt and pepper
• paprika

Lay bread slices on work surface, using 2 inch round cookie cutter, cut out about 60 circles. Press each firmly into mini tart cups to form shells. Bake in centre of 450o oven for 5 to 8 minutes or until lightly browned and crisp. Transfer croustades to baking sheet. set aside.

In small saucepan, melt butter over medium heat; cook onions, stirring occasionally, for 3 to 5 minutes or until softened., Stir in flour until blended; gradually whisk in milk and cook, stirring, for 2 - 4 minutes or until boiling and thickened. Add cheese; stir until melted. Stir in shrimp, parsley, lemon rind and juice, Worcestershire sauce, hot pepper sauce, salt and pepper.

Mound about 1 tsp. filling into each croustade; sprinkle lightly with paprika to taste. (Croustades can be prepared to this point and frozen on baking sheet; layer between waxed paper and freeze in rigid airtight container for up to 2 weeks. Bake in 400o oven, for 5 - 8 minutes, 15 minutes for frozen or until brown and bubbly.

Makes 60 pieces.