*Recipe fills 12 mini tart shells
4 eggs beaten
Half cup fresh hand peeled shrimp
1/4 Cup finely chopped onion
1/4 cup red pepper finely chopped
1 cup coarsely chopped fresh spinach
2 tablespoons finely
chopped fresh parsley
1/2 cup grated aged cheddar cheese
1 tablespoon Parmesan cheese
1/8 teaspoon cumin
1/8 teaspoon Fresh ground pepper
1/4 cup finely chopped mushrooms
Mix all ingredients together in a mixing bowl.
Fill each tart shell to allow for expansion.
Bake at 400°F for 25 – 30 minutes.
Serve with ranch dressing and hot sauce.