Crispy Shrimp Phyllo Cups Rsc Recipes

SHRIMP IN PHYLLO CUPS

Shrimp in Phyllo Cups image

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

Ingredients

1 pound peeled and deveined cooked shrimp (61-70 per pound), finely chopped
1 medium celery rib, finely chopped
1/2 cup Thousand Island salad dressing
2 tablespoons mayonnaise
1 tablespoon lemon juice
3 packages (1.9 ounces each ) frozen miniature phyllo tart shells
2 tablespoons chopped fresh parsley

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

Crispy Shrimp Phyllo Cups #RSC image

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

Ingredients

1 tablespoon butter, unsalted
1/3 cup baby carrots, finely chopped
1/3 cup red pepper, sweet, finely chopped
1 1/2 tablespoons shallots, finely chopped
1/2 cup shrimp, cooked and finely chopped
1 (1 ounce) package Hidden Valley® Original Ranch® Dressing and Seasoning Mix
1/2 cup cream cheese, not fat free
1/4 cup parmesan cheese, grated
1 tablespoon chives, chopped
1 teaspoon lemon juice, fresh
1/2 teaspoon sriracha sauce, found in Asian aisle
2 (2 ounce) packages miniature phyllo cups

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.

CRISPY SHRIMP CUPS

Crispy Shrimp Cups image

The perfect party food for passing, this stuffed wonton also lends itself well to crabmeat or mushroom fillings instead of shrimp. Serve them hot, warm, or cold. -Lori Stefanishion, Drumheller, Alberta

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

Ingredients

24 wonton wrappers
1 tablespoon butter, melted
1/8 teaspoon garlic powder
12 ounces cream cheese, softened
4 teaspoons honey
1 tablespoon minced fresh parsley
2 teaspoons hot pepper sauce
24 peeled and deveined cooked medium shrimp
Optional garnishes: lemon slices and fresh basil leaves

Steps:

Press wonton wrappers into greased miniature muffin cups. Combine butter and garlic powder; brush over edges of wrappers. Bake at 350° for 8-10 minutes or until lightly browned., In a small bowl, beat the cream cheese, honey, minced parsley and hot pepper sauce until blended. Spoon into cups. Bake 5-8 minutes longer or until filling is heated through. Top with shrimp. Serve warm, garnished with lemon and basil if desired.

Nutrition Facts : Calories 92 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 109mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

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