Shrimp And Pesto Phyllo Cups Recipes

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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

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 :

SHRIMP AND PESTO PHYLLO CUPS



SHRIMP AND PESTO PHYLLO CUPS image

Categories     Shellfish

Yield As many as you like

Number Of Ingredients 5

Phyllo Cups (frozen section, near pie crusts)
Pesto sauce
Cocktail shrimp
Cherry tomatoes, cut in half
Grated parmesan cheese

Steps:

  • Peel and remove tail form shrimp. Rough chop the shrimp (not small pieces) Place in a mixing bowl; add the pesto sauce and cherry tomatoes. Mix well. Spoon pesto mixture into phyllo cups and sprinkle with parmesan cheese. Place phyllo cups on a baking tray. Bake in a 375° oven for 10 to 15 minutes, until cheese has melted and is golden brown.

PESTO SHRIMP PACKETS



Pesto Shrimp Packets image

Shrimp, pesto, and orange flavors mingle within individualized roasting packets that make serving a breeze.

Provided by Molly Gilbert

Categories     Seafood     Shellfish     Shrimp

Time 45m

Yield 4

Number Of Ingredients 12

2 cups frozen precooked rice (such as InnovAsian®)
24 pitted green olives, roughly chopped
¾ cup low-sodium chicken broth
1 orange, juiced
3 tablespoons pesto, or to taste
1 teaspoon finely grated orange zest
½ teaspoon kosher salt
¼ teaspoon black pepper
1 pound medium shrimp, peeled and deveined
4 thin slices tomato
2 tablespoons chopped toasted almonds
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
  • Mix rice, green olives, chicken broth, orange juice, pesto, orange zest, salt, and pepper together in a bowl.
  • Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon olive oil over each pile of shrimp; lay 1 tomato slice on top.
  • Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.
  • Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.
  • Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with almonds and parsley.

Nutrition Facts : Calories 334.7 calories, Carbohydrate 31.1 g, Cholesterol 177.1 mg, Fat 12 g, Fiber 1.7 g, Protein 25.1 g, SaturatedFat 2.3 g, Sodium 1112.9 mg, Sugar 5.7 g

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

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.

MINI PHYLLO CUPS FILLED WITH SHRIMP SALAD (PAULA DEEN)



Mini Phyllo Cups Filled With Shrimp Salad (Paula Deen) image

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

2 cups shrimp, cooked, peeled, and finely diced, about 1 pound
1/2 cup celery, finely diced
1 tablespoon green onion, minced
1 1/2 tablespoons fresh lemon juice
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15 count) package frozen miniature phyllo cups, thawed (or fresh, recipe follows)
1/2 cup butter
2 garlic cloves, minced
8 sheets phyllo dough
4 tablespoons grated parmesan cheese
2 tablespoons fresh parsley, chopped

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

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