# What You'll Need:
→ Bread
01 - 12 slices white or whole wheat sandwich bread, crusts removed
02 - 2 tablespoons unsalted butter, melted
→ Shrimp Mixture
03 - 9 ounces small shrimp, peeled, deveined, chopped
04 - 1 tablespoon olive oil
05 - 2 cloves garlic, minced
06 - 1/4 teaspoon red pepper flakes (optional)
07 - 2 tablespoons fresh parsley, chopped
08 - 1/2 cup heavy cream
09 - 1/2 cup freshly grated Parmesan cheese
10 - Salt and black pepper, to taste
→ Topping
11 - 1/4 cup grated Parmesan cheese
12 - Extra chopped parsley, for garnish
# Directions:
01 - Preheat oven to 350°F. Lightly grease a 12-cup muffin tin.
02 - Flatten bread slices with a rolling pin. Brush both sides lightly with melted butter.
03 - Press buttered bread into muffin tin wells, trimming edges as needed to form cups.
04 - Bake bread cups for 10 minutes until golden and crisp. Remove from oven and set aside.
05 - Heat olive oil in skillet over medium heat. Sauté garlic and red pepper flakes for 30 seconds until aromatic. Add chopped shrimp and cook 2–3 minutes until pink and opaque.
06 - Stir parsley, heavy cream, and Parmesan into shrimp. Simmer 2–3 minutes until thickened. Season with salt and black pepper.
07 - Spoon shrimp mixture evenly into baked toast cups. Sprinkle each with extra Parmesan.
08 - Return filled cups to oven and bake 8–10 minutes until tops are golden and bubbly.
09 - Allow cups to cool 5 minutes in tin. Garnish with fresh parsley and serve warm.
