Shrimp and Egg Cups

Ingredients:

1 sheet frozen puff pastry,
thawed in refrigerator (1/2
package Pepperidge Farm Puff
Pastry Sheets works great)
6 ounces baby shrimp (if frozen,
thawed in cold water, drained
and patted dry) (if using canned,
rinse, drain and pat dry)
4 ounces whipped unsweetened
cream cheese, at room
temperature
1/2 tsp salt
1/8 tsp dry mustard powder
1/4 tsp garlic powder
1/4 tsp onion powder
2 teaspoons milk
2 medium eggs
7 or 8 chives

cooking spray
12-muffin pan

Place cream cheese into
medium bowl. Add salt.

Add mustard powder.

Add garlic powder.

Add onion powder.

Add milk.

Mix with spoon to blend all
ingredients well.

Add eggs.

Mix with wire whisk until smooth
and well-blended.

Preheat oven to 400 degrees F.

Grease muffin pan with cooking
spray.

Place puff pastry onto large
cutting board and unfold it. Lay
puff pastry so that the longer
side faces you. Cut puff pastry
into 3 equally wide strips,
lengthwise. Cut each strip into 4
equal squares. CLICK HERE for
instructions.

Place each square over muffin
cups.

With your fingers, push pastry
down into cup, creating a "cup"
out of puff pastry.

Place 3 or 4 baby shrimps into
each cup.

Spoon egg and cheese mixture
over shrimps into cups evenly,
about 3 to 4 teaspoons per each
cup.

Chop chives finely. CLICK
HERE for instructions.

Sprinkle each cup with chopped
chives.

Bake in preheated oven 10 to
12 minutes, or until puffed and
golden. CLICK HERE for
instructions.

Serve warm.