Recipes
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Carrot Bread with Shrimp and Baked Ricotta Cheese
6 slices
carrot bread sliced into 24 triangles
24 pieces of
51-60 pealed, precooked, tail off shrimp
Cocktail sauce
(I like Hoffman House brand)
1/2 lb baked
Ricotta cheese
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Instructions:
Heat oven to 350 degrees.
Placed triangled bread pieces onto a
Pam sprayed cookie sheet to toast the bread for about 12 minutes.
Place thawed piece of shrimp onto each
piece.
Take a teaspoon and place about
1/2-3/4 t over the shrimp.
Make 24 slices of the cheese and place
onto the shrimp/sauce/bread.
Place back into oven for 5 min or
until cheese just starts to melt and remove.
Leave on cookie sheet while you find
your prettiest plate to serve up these tasty sweet and savory appetizers.
Use a spatula to scoop onto that
pretty plate.
Garnish around appetizers with fresh
parsley leaves or some basil leaves.
"I know this
sounds goofy but it is really tasty."
Recipe submitted by:
Gwen Weiland
Happy & Healthy Products, Inc.