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5 whole wheat English muffins 5
1 tbsp canola oil 15 mL
1 small red bell pepper, finely diced 1
1 garlic clove, minced 1
4 oz semisoft goat cheese 115 g
1 can tiny cocktail shrimp, drained and rinsed (6 oz/175 mL) 1 can
Preheat the oven to 400°F/200°C.
Slice the English muffins in half and place on a baking sheet. Set aside.
Heat the oil in a small saucepan over medium heat. Add the bell pepper and garlic and cook until the pepper softens, about 2 minutes. Add the goat cheese and shrimp and mix well.
Top each muffin half evenly with the shrimp mixture (about 2 tbsp/30 mL each). Bake until bubbly and golden, about 10 minutes.
Chef's Note
Visit Homepage | Eat Shrimp for other great shrimp recipes!
1 tbsp canola oil 15 mL
1 small red bell pepper, finely diced 1
1 garlic clove, minced 1
4 oz semisoft goat cheese 115 g
1 can tiny cocktail shrimp, drained and rinsed (6 oz/175 mL) 1 can
Preheat the oven to 400°F/200°C.
Slice the English muffins in half and place on a baking sheet. Set aside.
Heat the oil in a small saucepan over medium heat. Add the bell pepper and garlic and cook until the pepper softens, about 2 minutes. Add the goat cheese and shrimp and mix well.
Top each muffin half evenly with the shrimp mixture (about 2 tbsp/30 mL each). Bake until bubbly and golden, about 10 minutes.
Chef's Note
Visit Homepage | Eat Shrimp for other great shrimp recipes!
