WHAT YOU NEED!
1⁄2 cup water
24 TRISCUIT® Roasted Garlic Crackers
2 ounces (1⁄4 of 8-oz. pkg.) PHILADELPHIA® Neufchâtel Cheese, softened
1⁄4 tsp. lemon zest
2 tsp. lemon juice
2 tsp. fat-free milk
2 tsp. chopped fresh parsley
24 uncooked medium shrimp (about 1⁄2-lb.), peeled, deveined
2 cloves garlic, minced
HEAT oven to 350°F.
BEATeggs and water in pie plate with whisk until blended. Add 12 crackers; let stand 8 min., turning over after 4 min. Press 1 soaked cracker onto bottom and up side of each of 12 mini muffin pan cups sprayed with cooking spray. Repeat with remaining 12 crackers in additional muffin cups.
BAKE 8 to 10 min. or until lightly browned. Use metal spatula to carefully loosen crusts from muffin pan; transfer to lightly greased baking sheet. Bake an additional 20 to 25 min. or until crisp. Remove to wire racks; cool.
MEANWHILE, mix Neufchâtel cheese, lemon zest, lemon juice, milk and parsley; set aside. Cook and stir shrimp and garlic in nonstick skillet sprayed with cooking spray on medium-high heat 3 to 4 min. or until shrimp turn pink. Place 1 shrimp in each cracker cup; top with Neufchâtel cheese mixture.
Makes 2 doz. or 24 servings, 1 shrimp cup each.
Make Ahead: Cooled baked cracker cups can be stored in airtight container at room temperature up to 8 hours. Cooked shrimp and Neufchâtel cheese mixture can be stored in separate containers in refrigerator until ready to use. When ready to serve, place 1 shrimp in each cup; place on baking sheet. Bake at 350°F for 7 to 8 min. or until shrimp are heated through before topping with Neufchâtel mixture.
Shortcut: In a hurry? Try this quick-and-easy variation instead. Omit eggs and water. Prepare Neufchâtel cheese mixture and cook shrimp as directed. Spread Neufchâtel cheese mixture onto crackers, then top with shrimp and sprinkle with parsley.
Recipe © 2011 Kraft Foods Global, Inc.
Photo © 2011 Publications International, Ltd.