TEX-MEX SEAFOOD POPPERS

RICE CUPS:
2 cups hot cooked rice
2 ounces Colby Jack Cheese, shredded
1/4 cup parmesan cheese
1/2 teaspoon ground red pepper
1 teaspoon Mrs. Dash
1/4 teaspoon cayenne pepper
FILLING:
1 (8 ounce) package cream cheese
1 bunch green onions
1/4 cup to 1/2 cup jalapenos
SHRIMP:
1/2 pound shrimp
1/4 cup margarita mix
dash seafood seasoning

FOR THE RICE CUPS:
Combine all ingredients for rice cups. Firmly press evenly into mini muffin tins coated with cooking spray or in a regular muffin tins for a larger size.

Bake at 350 degrees for 15 minutes. Remove from tins and cool to room temperature.

FOR THE FILLING:
In a food processor combine cream cheese, green onions and jalapenos. Blend until combined and set aside.

FOR THE SHRIMP:
Saute shrimp in margarita mix. When shrimp are done, discard juice, add seasoning and set aside to cool a little.

Spoon teaspoons of cream cheese mixture in the rice cheese cups. Top with a shrimp and garnish as desired.

Yields 30 mini muffin size appetizers
From: A. Loesch - Katy, TX
Source: Kaiser Bakeware
November 2005 winner Kaiser Bakeware Recipe Contest