Shrimp Parmesan Toast Cups (Printable Version)

Golden toast cups with a creamy shrimp and Parmesan filling, ideal for brunch or appetizers.

# Ingredient List:

→ Bread

01 - 12 slices white or whole wheat sandwich bread, crusts removed
02 - 2 tablespoons unsalted butter, melted

→ Shrimp Mixture

03 - 9 ounces small shrimp, peeled, deveined, chopped
04 - 1 tablespoon olive oil
05 - 2 cloves garlic, minced
06 - 1/4 teaspoon red pepper flakes (optional)
07 - 2 tablespoons fresh parsley, chopped
08 - 1/2 cup heavy cream
09 - 1/2 cup freshly grated Parmesan cheese
10 - Salt and black pepper to taste

→ Topping

11 - 1/4 cup grated Parmesan cheese
12 - Extra chopped parsley, for garnish

# Directions:

01 - Preheat oven to 350°F (180°C). Lightly grease a 12-cup muffin tin.
02 - Flatten bread slices with a rolling pin, then brush both sides lightly with melted butter.
03 - Press bread slices into the muffin tin to form cups, trimming edges as needed.
04 - Bake bread cups for 10 minutes until golden and crisp. Remove and set aside.
05 - While bread cups bake, heat olive oil in a skillet over medium heat. Add garlic and red pepper flakes; cook for 30 seconds until fragrant.
06 - Add chopped shrimp. Sauté 2–3 minutes until pink and opaque.
07 - Stir in parsley, heavy cream, and Parmesan cheese. Simmer for 2–3 minutes until mixture thickens. Season with salt and black pepper.
08 - Spoon shrimp mixture evenly into toasted bread cups. Sprinkle with additional Parmesan cheese.
09 - Return filled cups to oven and bake for 8–10 minutes until tops are golden and bubbling.
10 - Let cups cool for 5 minutes. Garnish with extra parsley and serve warm.

# Expert Advice:

01 -
  • Uses simple pantry and fridge staples
  • Ready in under an hour for quick entertaining
  • Delivers that wow factor in a bite-sized package
  • Perfect balance of crispy bread and creamy shrimp filling
02 -
  • High in protein from shrimp and cheese
  • Makes for an elegant yet easy appetizer or snack
  • Fun for kids to help assemble and stuff
  • Crab or cooked chicken can substitute for shrimp without fuss
03 -
  • Let the toast cups cool slightly before lifting so they firm up and do not break
  • Always grate your own Parmesan for a meltier finish pre shredded can have anti caking agents that stop it browning
  • If using frozen shrimp thaw well and pat very dry before cooking for the best texture
  • Doing a freezer batch is simple prepare the bread cups and freeze those Once filled and baked cool and freeze again Thaw and rewarm right in the oven for easy hosting
  • For the crispiest texture bake the bread cups on a lower rack so the bottoms brown beautifully
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