Temperature: 350 ° F
Ingredients
Rice Cups
- 2 cups hot cooked rice
- 2 ounces Colby Jack Cheese, shredded
- 1/4 cup parmesan cheese
- 1/2 teaspoon ground red pepper
- 1 teaspoon Mrs. Dash
- 1/4 teaspoon cayenne pepper
Filling
- 1 (8 ounce) package cream cheese
- 1 bunch green onions
- 1/4 cup to 1/2 cup jalapenos
Shrimp
- 1/2 pound shrimp
- 1/4 cup margarita mix
- dash seafood seasoning
Instructions
November 2005 winner Kaiser Bakeware Recipe Contest
Combine all ingredients for rice cups. Firmly press evenly into mini muffin tins coated with cooking spray or in a regular muffin tins for a larger size. Bake at 350 degrees for 15 minutes. Remove from tins and cool to room temperature.
In a food processor combine cream cheese, green onions and jalapenos. Blend until combined and set aside.
Sauté shrimp in margarita mix. When shrimp are done, discard juice, add seasoning and set aside to cool a little.
Spoon teaspoons of cream cheese mixture in the rice cheese cups. Top with a shrimp and garnish as desired.
Yields 30 mini muffin size appetizers.
Submitted By: A. Loesch - Katy, TX
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