MINI PHYLLO CUPS FILLED WITH SHRIMP SALAD (PAULA DEEN)
This recipe is one of Paula Deen's recipes; posted on Foodnetwork.com. You can also substitute the shrimp filling with your favorite. Please note that the frozen shells are 15 count whereas the phyllo recipe below is 24 count ... so the actual count will depend on which you chose to use. ENJOY!
Provided by marisk
Categories < 60 Mins
Time 35m
Yield 24-30 mini phyllo cups
Number Of Ingredients 13
Steps:
- SAUCE: Combine the shrimp, celery, and green onion in a medium bowl. In a small bowl, stir together the lemon juice, mayonnaise, salt and pepper. Pour over the shrimp and stir gently to combine.
- MINI PHYLLO CUPS: Preheat oven to 350 degrees F.
- In a small saucepan over low heat, melt the butter with the garlic until fragrant.
- Lay 1 sheet of phyllo dough on a work surface, brush it all over with the melted butter, sprinkle with a little parmesan and chopped parsley.
- Top with another sheet and repeat 3 more times until 4 sheets have been used.
- Cover the phyllo dough with a damp kitchen or paper towel while it sits on the counter to prevent it from drying out as you work.
- Repeat the stack with the remaining sheets so you end up with 2 stacks.
- With a large chef knife, cut each stack into 12 equal pieces, 4 by 3 inches.
- Lightly spray a mini muffin pan with nonstick cooking spray.
- Line each muffin cup with 1 of the phyllo pieces, gently pressing it down into the edges to form a cup. Repeat to make 24 mini phyllo caps.
- Bake in a preheated oven for about 10 minutes or until light golden brown and crisp. Remove from oven and cool completely BEFOREfilling.
Nutrition Facts : Calories 76.7, Fat 6.1, SaturatedFat 2.9, Cholesterol 12.2, Sodium 155.8, Carbohydrate 4.8, Fiber 0.2, Sugar 0.4, Protein 0.9
MINI PHYLLO CUPS FILLED WIH SHRIMP SALAD
Just a small bite of fresh shrimp salad. Easy to make especially if you have cooked shrimp in your freezer.
Provided by Gail Charbonneau
Categories Other Salads
Time 10m
Number Of Ingredients 8
Steps:
- 1. Combine, shrimp, celery and green onion in a medium bowl. In a small bowl, stir together the lemon juice, mayonnaise, salt and pepper.
- 2. Pour mixture over shrimp and stir gently to combine.
- 3. Spoon shrimp salad into the phyllo shells. Serve cold.
SHRIMP IN PHYLLO CUPS
I almost didn't make these appetizers for last year's Christmas party because I was running out of time, but I knew they'd be a tasty hit. Simple to make, the cups have few ingredients and look beautiful on the plate-very gourmet! This turned out to be one of the night's favorites, and they just flew off the plate. -Terri Edmunds, Naperville, Illinois
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- Mix shrimp and celery. In a bowl, mix salad dressing, mayonnaise and lemon juice; pour over shrimp mixture. Stir to combine. Refrigerate, covered, 1 hour., Meanwhile, bake and cool tart shells according to package directions. Just before serving, fill shells with shrimp mixture. Sprinkle with parsley.
Nutrition Facts :
CRISPY SHRIMP PHYLLO CUPS #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This appetizer makes a statement with Sriracha sauce adding some kick to a healthy, pop-in-your-mouth appetizer! Your guests get a surprise crunch with baby carrots and red pepper in these morsels!
Provided by kitchenchemistrypro
Categories Weeknight
Time 48m
Yield 30 mini cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In a small skillet, melt butter over medium heat; add carrots, red pepper and shallot. Sauté for 3-5 minutes or until crisp-tender. Remove from heat and set aside.
- In a small bowl, combine shrimp and 1Tbsp. of Hidden Valley Original Ranch Seasoning; toss to coat. Add cream cheese, Parmesan cheese, chives, lemon juice and Sriracha sauce; mix until blended. Stir 1 tablespoons of Hidden Valley Original Ranch Seasoning and reserved carrot mixture; mix well.
- Place phyllo cups on a baking sheet. Carefully spoon a teaspoonful of shrimp mixture into each cup (do not overfill).
- If serving immediately, bake for 8 minutes or until lightly browned. Drizzle with Sriracha or sprinkle with additional chives if desired.
- May be made up to 2 hours in advance, refrigerated and then baked.
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