• 12 thin slices white bread, crusts removed
  • 4 oz bay shrimp (150 - 200 count)
  • 1/2 Cup diced tomatoes
  • 3/4 Cup California raisins
  • 1 green onion, sliced
  • 4 Teaspoons lemon juice
  • 1 Tablespoon Dijon mustard
  • 2 Teaspoons olive oil
  • 1 Teaspoon dried basil
  • Salt and pepper; to taste


Preheat oven to 350°F. To make cups, gently press bread slices into twelve 2 3/4-inch muffin cups. To keep from making holes, press from edges of bread, not center. Bake 10 to 12 minutes until crisp and golden brown. Remove from pan and cool completely. To make filling, in medium bowl mix remaining ingredients well; let stand 15 minutes. Fill toast cups with shrimp mixture, dividing equally. Serve immediately.

Nutrition Facts Per Serving

Calories 100 (Calories from Fat 14%); Total Fat 1.5 ( Saturated Fat 0; Trans Fat 0; ); Cholesterol 15; Sodium 150; Potassium 138; Total Carbohydrate 19; Dietary Fiber 3; Sugars 8; Protein 5; Calcium 38; Iron 1;

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