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re: Shrimp and Andouille Muffin Cakes
Posted on 12/27/10 at 3:54 pm to Gris Gris
Posted on 12/27/10 at 3:54 pm to Gris Gris
I made these again for Christmas Eve. I made 6 dozen and they were gone within an hour. People kept coming back for more and the rest of the guests just didn't get any. I served some of the Cousin's Creole Tomato Dressing on the side so folks could put a dollop on top of the cake. Good accompaniment.
I used nearly 2 cups of crumbs per recipe. It definitely needs at least one egg per recipe. I used an extra large. I also increased the bell pepper, onion and green onion a bit because I like more of that in it, personally, but it's not necessary. If I hadn't been serving both kids and adults, I would have added a little red pepper, but the andouille was spicy enough to meet the tastes of everyone. I didn't add much salt since the mayo and andouille had salt.
I baked them at 375 for about 20-25 minutes.
I used peeled shrimp not shrimp in shells that needed to be peeled, so it needs the full pound of meat.
I tripled the recipe and it made 8 dozen mini muffin cakes. I served the last 2 dozen Christmas night. They were gone as soon as everyone saw them hit the table. Most folks didn't get any.
I used nearly 2 cups of crumbs per recipe. It definitely needs at least one egg per recipe. I used an extra large. I also increased the bell pepper, onion and green onion a bit because I like more of that in it, personally, but it's not necessary. If I hadn't been serving both kids and adults, I would have added a little red pepper, but the andouille was spicy enough to meet the tastes of everyone. I didn't add much salt since the mayo and andouille had salt.
I baked them at 375 for about 20-25 minutes.
I used peeled shrimp not shrimp in shells that needed to be peeled, so it needs the full pound of meat.
I tripled the recipe and it made 8 dozen mini muffin cakes. I served the last 2 dozen Christmas night. They were gone as soon as everyone saw them hit the table. Most folks didn't get any.
Posted on 2/27/11 at 12:24 pm to Gris Gris
I made about 350 of these for a party over the weekend. It was easy, but time consuming. Made the mixture the day before. Day of the party, I pressed them into the muffin pans and baked them all. Again, they were a hit.
I've also made some and frozen them. They reheat very well. Just need to be warmed.
They work being served at room temp as they don't hold the heat all that long and they have to cool a bit before being removed from the muffin pans.
So, if anyone is looking for something different to make, this is a fun thing to do. Good Mardi Gras party food. A friend of mine is going to give the recipe to her caterer for her daughter's wedding.
I tripled the recipe and made triple 4 times. We had over a 100 people and I could have gotten away with doing the triple 3 times. We would have run out at the end of the party, which would have been fine.
I've also made some and frozen them. They reheat very well. Just need to be warmed.
They work being served at room temp as they don't hold the heat all that long and they have to cool a bit before being removed from the muffin pans.
So, if anyone is looking for something different to make, this is a fun thing to do. Good Mardi Gras party food. A friend of mine is going to give the recipe to her caterer for her daughter's wedding.
I tripled the recipe and made triple 4 times. We had over a 100 people and I could have gotten away with doing the triple 3 times. We would have run out at the end of the party, which would have been fine.
Posted on 2/28/11 at 6:05 pm to Gris Gris
Wow, I don't know where I was when this was originally posted but I love the idea.
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