Fabiennes Curried Shrimp Tartlets Recipes

SHRIMP TARTLETS

Shrimp Tartlets image

Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. -Gina Hutchison, Smithville, Missouri

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 9

Ingredients

1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons Worcestershire sauce
1 to 2 teaspoons grated onion
1 teaspoon garlic salt
1/8 teaspoon lemon juice
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1/2 cup seafood cocktail sauce
30 peeled and deveined cooked shrimp (31-40 per pound), tails removed
Optional: Minced fresh parsley and lemon wedges

Steps:

Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.

Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

CURRIED SHRIMP TARTS

Curried Shrimp Tarts image

Make and share this Curried Shrimp Tarts recipe from Food.com.

Provided by Docs Mom

Categories < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup cooked shrimp, chopped
0.5 (8 ounce) package cream cheese, softened
3 tablespoons green onions, chopped
1 tablespoon fresh lime juice
3/4 teaspoon curry powder
1/4 teaspoon ground red pepper
15 mini-phyllo pastry shells
2 1/2 tablespoons jarred mango chutney
fresh chives, chopped
sweetened flaked coconut, toasted

Steps:

Stir together first 6 ingredients. Spoon mixture into pastry shells. Spoon 1/2 teaspoons mango chutney over each tart; sprinkle with desired toppings.

Nutrition Facts : Calories 3660.1, Fat 243.5, SaturatedFat 64.4, Cholesterol 31.2, Sodium 3743.4, Carbohydrate 322.3, Fiber 11.8, Sugar 1.4, Protein 45.5

VERY TASTY AND VERY EASY SHRIMP TARTLETS

Very Tasty And Very Easy Shrimp Tartlets image

We had 2 sons who got married last year and I prepared all the food for their rehearsal dinners. I made these and they were a huge hit. Of course I had to make several batches as there were 30 people at each dinner.

Provided by Dana Ramsey

Categories Seafood Appetizers

Time 15m

Number Of Ingredients 8

Ingredients

1 8 oz. of soften cream cheese, regular or light
1 1/2 tsp worcestershire sauce
2 tsp grated onion
1 tsp garlic powder/salt
1/8 tsp lemon juice
2 pkg 1.9 oz each frozen mini phyllo tart shells
1/2 c cocktail sauce
30 deveined, peeled & cooked medium shrimp

Steps:

1. In a small bow, combine the cream cheese, worcestershire sauce, grated onion, garlic power/salt and lemon juice. Blend well.
2. Spoon into the tart shells and top with cocktail sauce and shrimp. Regrigerate until ready to serve.
3. Tipp: You can either use the shrimp plain or steam them in old bay seasoning. I've made them both ways and either way is great. Enjoy.

SHRIMP FLORENTINE

Shrimp Florentine image

Two of my favorites...shrimp & spinach, topped off with a cream sauce. One of the first recipes I ever made for a boyfriend. The boy is long gone, but I still love the recipe.

Provided by karen

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

20 ounces frozen chopped spinach
1 1/2 lbs shrimp, cooked (shelled & deveined)
1/4 cup butter
1/4 cup flour
1 1/2 cups milk
1/2 cup dry white wine
1/4 cup scallion, chopped
salt and pepper (to taste)
paprika
1 cup cheddar cheese, shredded

Steps:

Preheat oven to 350 degrees.
Thaw and drain spinach.
Spread spinach in a pie pan and top with shrimp.
In a saucepan, melt butter and stir in flour.
Then gradually add milk, wine, scallions.
Cook on low, stirring
Add salt, pepper and enough paprika for a rosy color.
Pour sauce over shrimp and sprinkle with cheese.
Bake uncovered for 30 minutes or until bubbly.

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