Big Mama's Home Kitchen Shrimp Salad Phyllo Cups

Tray Pass Hors D’Oeurves Affordable Affairs

Directions. 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.

simply made with love Shrimp Cups

Step 2. Heat butter in a 10-inch skillet over moderately high heat, then sauté ginger, shallot, and garlic, stirring, 1 minute. Add remaining chutney ingredients and cook over moderate heat.

Bruschetta Phyllo Cups with Whipped Feta and Basil Peas and Crayons

Set aside. Chop the shrimp and crab into small pieces. Finely chop green onion and dill. Add all the ingredients (minus the phyllo sheets and melted butter) to a bowl, mix well. (Season lightly with salt and pepper). Take two phyllo sheets and lay them out (one on top of the other). Cut into four strips.

Tequila Lime Shrimp Phyllo Cups Nutmeg Nanny

Stir in the shrimp, onion powder, salt and thyme. Cover and refrigerate for at least 2 hours to allow flavors to blend. Spoon filling by heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until shells are lightly browned.

Seafood Phyllo Cups Recipe

Add the onion and cook over medium-low heat until it is translucent. Stir in the rice. Cook, stirring, about 5 minutes, until the rice is well coated with the butter and begins to whiten. Have the stock barely simmering in another saucepan. Add the wine to the rice, stir, then add 2 ladles of the hot stock. Cook 3 minutes. Stir in the radicchio.

Savory Filo Cheese Cups Recipe

Bibi. An incredibly tasty combination of spinach, mushrooms, garlic, and bacon is spooned into mini phyllo tart shells, topped with grated Parmesan cheese, and baked in the oven until cheese is melted. Serve warm, garnished with freshly chopped parsley, then sit back and watch your guests coming back for more. 04 of 11.

Chili Lime Baked Shrimp Cups Recipe

Here's the easy steps: Bring water to a boil. Place 2 quarts water in a stock pot and bring to a boil over high heat. Add lemon juice, salt and pepper. Add juice from 1/2 lemon and a few shakes of salt and pepper. Add shrimp. Add thawed shrimp and cook for 2 to 3 minutes, just until they turn pink. Remove and place in ice water.

Big Mama's Home Kitchen Shrimp Salad Phyllo Cups

For shrimp: In a medium-sized bowl add shrimp and toss with cumin, smoked paprika, crushed red pepper, kosher salt, and pepper. In a large pan set over medium-high heat add shrimp, tequila, and lime juice. Cook until the shrimp is fully cooked and pink in color, remove from the heat. Toss with minced cilantro.

Chipotle Shrimp Cups Athens Foods

My mom's shrimp dip has been a long time favorite appetizer of mine. In this recipe for Creamy Sriracha Shrimp in Mini Phyllo Cups, I kicked Mom's recipe up a notch with more delicious shrimp and an addictive spiciness that can only come from sriracha sauce.Nestled all together in a crispy little phyllo cup, it's a fun appetizer that's hard to resist, and perfect for the upcoming Super.

Shrimp in Phyllo Cups Recipe Taste of Home

Stir in shrimp and mozzarella cheese. Taste for seasoning and increase the onion/Worcestershire/seafood seasoning if you desire. Spoon filling into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until shells are lightly browned. Serve warm or cold. Refrigerate any leftovers.

Mini Phyllo Cups Filled with Shrimp Salad Recipe Phyllo cups

Directions. Stir together the shrimp, celery, red onion, lemon zest, lemon juice and olive oil in a medium bowl until well mixed. Season with salt and pepper. Divide the cocktail sauce among the.

Baked Jalapeno Popper Phyllo Cups Peas and Crayons

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

Big Mama's Home Kitchen Shrimp Salad Phyllo Cups

Preheat the oven to 375°F. If phyllo dough is frozen, completely thaw it according to package directions. Lay one sheet of dough out and brush with a light coating of butter. Top with a second sheet and brush with butter. Repeat with remaining dough until you have 5 layers. Cut into 3.5" x 3.5" squares.

Chili Lime Baked Shrimp Cups

Add the shrimp to the dressing and stir to combine. Taste and adjust the seasonings to your liking. To fill the phyllo cups, use a measuring spoon to mound 1 heaping teaspoon of filling into each cup. Arrange the cups on a serving platter and sprinkle with the green onions. To garnish, add sliced lemon and few whole shrimp, if desired.

Shrimp Cocktail Phyllo Bites Shrimp cocktail, Holiday baking recipes

In a medium-sized bowl, add shrimp and toss with cumin, smoked paprika, crushed red pepper, kosher salt and pepper. In a large pan set over medium-high heat, add shrimp, tequila and lime juice. Cook until the shrimp is fully cooked and pink in color, remove from the heat. Toss with minced cilantro. In a small bowl, whisk all ingredients together.

Mediterranean Stuffed Phyllo Cups Inside Karen's Kitchen

Directions: 1. Combine defrosted and cooked shrimp in a large bowl with chopped onion, cucumber, tomato, cilantro, lime juice, cumin and salt and pepper. Let ceviche marinate at least 15 minutes. 2. Fill phyllo cups with shrimp ceviche and serve immediately. Note: You can make ceviche ahead of time, but wait till the last minute to fill cups.