1lblarge shrimppeeled, deveined, tails removed and steamed with creole seasoning.
3/4cupshredded mozzarella cheese
1/4cupfreshly grated parmesan cheese
1/2tspdried ground thyme
1/4tspground black pepper
1TbspCreole seasoningdivided (I used Zatarain's)
7ozpackage Toasted French Roundsabout 24
Preheat the oven to 400 degrees.
Dice the shrimp into bite-size pieces.
Add the shrimp, mayonnaise, sour cream, mozzarella, parmesan, thyme, salt, pepper, onion powder and 1 teaspoon of the creole seasoning to a large bowl and mix well.
Place the toasted rounds on a baking sheet and top each with a spoonful of the shrimp mixture. Sprinkle with a pinch of creole seasoning and bake for 6-8 minutes, or until the cheese melts and shrimp mixture is lightly browned.
You can prepare the shrimp mixture ahead and keep refrigerated for up to 24 hours before preparing the shrimp toast. While this shrimp toast is best served warm, it is also still good served at room temperature and I have been known to eat it cold right out of the refrigerator.[nutrition-label]