Best Crispy Shrimp Phyllo Cups Rsc Recipes

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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.

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 @MakeItYours

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.

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