Forget tunafish sandwiches! Try this easy recipe before the season hits, it's sure to become your signature dish to bring to any party.
10 slices white bread
2 Tbsp. butter or margarine, melted
1/2 tsp. dried thyme leaves
1 pkg. (12 oz.) frozen cooked shrimp, thawed, chopped
1/2 cup shredded Colby & Monterey Jack Cheese
1/3 cup mayonnaise
1/4 tsp. salt
1. PREHEAT broiler. Trim crusts from bread slices, then cut into 20 assorted shapes, using 2-inch fluted round cookie cutter to cut circles and sharp knife to cut triangles. Tear enough of the bread trimmings into fine crumbs to measure 1/2 cup crumbs; set aside.
2. MIX butter and thyme; brush evenly onto bread cutouts. Place in single layer on baking sheet.
3. BROIL 2 min. or until golden brown.
4. Meanwhile, mix reserved bread crumbs with shrimp, cheese, mayo and salt. Spread evenly onto toast cutouts. Broil an additional 8 to 10 min. or until hot and bubbly.
Cut out and toast bread shapes as directed. Store in tightly covered container or resealable plastic bag. Prepare shrimp mixture as directed; cover and refrigerate until about 30 min. before serving time. Spread shrimp mixture onto toast cutouts, and broil as directed.
Substitute 2 cans (6 oz. each) crabmeat, drained and flaked, for the chopped shrimp.