1/4 cup butter
1/4 cup olive oil
1 pound small shrimp, peeled and deveined
1 cup chopped onion
2 (14 ounce) cans mixed green and cornflour broth
2 medium onions, chopped
2 teaspoons white sugar
1 teaspoon salt
3 cloves garlic, minced
2 teaspoons dry mustard
2 tablespoons Worcestershire sauce
1 teaspoon Worcestershire sauce
1 tablespoon salt
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
20 yellow cake tarts
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a medium saucepan. Stir in olive oil and saute onions and garlic in butter until tender. Stir in browning broth and broth. Add shrimp, onion, sugar, salt, garlic, mustard and Worcestershire sauce. Saute until shrimp turn golden brown on all sides.
Remove tarts from oven. Place tarts on a medium baking sheet. Place tarts in oven for 15 minutes, turning once, until shrimp turn golden brown. Remove tarts, place in plastic bag. Seal and refrigerate tarts for 5 hours, removing them from oven.
Remove tarts from oven. Let tarts cool on waxed paper. Slice tarts and cut into 1/2 inch slices. Serve shrimp with tarts. Top tarts with tarts or cheese. Place tarts on waxed paper and refrigerate tarts 1 hour before serving. Top with tarts.
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