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Gathered
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Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-sided photo backdrops — marble, wood, concrete textures
Global seafood cooking — fish, shellfish, crustacean techniques
Individual tartlet pans for petite tarts, mini quiches
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Food photo lighting — LED panels, diffusers, backdrops for stunning shots
Double-sided photo backdrops — marble, wood, concrete textures
Global seafood cooking — fish, shellfish, crustacean techniques
Individual tartlet pans for petite tarts, mini quiches
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Roll each bread slice to 1/4-inch thickness; cut with a 2 1/2-inch daisy shaped cutter. Lightly brush each side with butter and gently press into miniature muffin tins. Bake for 8 to 10 minutes until lightly browned. Rinse shrimp. Let stand in ice water 20 minutes. Drain well. Combine shrimp and next 5 ingredients. Stir well. Spoon mixture into shells and bake at 400° for 8 to 10 minutes. Garnish with paprika and parsley flakes. Yields about 2 dozen appetizers.