Creole Shrimp and Cheese Tart

creole shrimp and cheese tart Appetizer Creole
Creole Shrimp and Cheese Tart
  • Prep 15 min
  • Total 1 hr 5 min
  • Servings 16

To cut the "heat," use the smaller amount of Creole seasoning and use regular Monterey Jack cheese in this appetizer tart.


  • 1/2 lb (250 g) deveined, shelled, cooked shrimp, coarsley chopped
  • 1 to 2 tsp (5 to 10 mL) dried Creole seasoning
  • 1 cup (250 mL) shredded Monterey Jack cheese
  • 1/4 cup (50 mL) finely chopped green onions (4 medium)
  • 2 eggs, slightly beaten
  • 1 tbsp (15 mL) butter or margarine, melted
  • 1/2 pkg Pillsbury* Refrigerated Pie Crusts, softened as directed on box (1 crust)
  • Red pepper sauce, if desired


  • 1
    Heat oven to 375ºF. In medium bowl, toss shrimp and Creole seasoning to coat. Stir in all remaining ingredients except pie crust and pepper sauce.
  • 2
    Remove pie crust from pouch; place flat on ungreased baking sheet. Spread filling over crust to within 1 inch of edge. Carefully fold 1-inch edge of crust up over filling, pleating crust as necessary.
  • 3
    Bake 32 to 37 minutes or until set in centre and crust is golden brown. Cool 10 minutes. Cut into wedges. Serve warm with pepper sauce.

No nutrition information available for this recipe

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