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1/2 cup (125 mL) Bisquick* Mix
1/2 cup (125 mL) milk
1/4 cup (50 mL) sour cream
1/2 tsp (2 mL) Worcestershire sauce
2/3 cup (150 mL) shredded Parmesan cheese
1/2 cup (125 mL) chopped cooked shrimp
1/4 cup (50 mL) sliced green onions
Heat oven to 400ºF. Spray 24 miniature (1 3/4x1 inch) muffin cups with nonstick cooking spray.
In medium bowl, beat Bisquick mix, milk, sour cream, Worcestershire sauce and eggs with spoon until blended. Stir in remaining ingredients. Spoon about 1 tablespoon mixture into each muffin cup.
Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan.
Tip: Make tarts one day ahead; remove from muffin pan and place on cooling rack to cool. Store tightly covered in the refrigerator. To serve, place on cookie sheet, cover loosely with foil and reheat in 375 F oven about 10 minutes or until hot.
No nutrition information available for this recipe
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