Best Gorganzola Shrimp Bites Recipes

GORGONZOLA PHYLLO CUPS

Gorgonzola Phyllo Cups image

These tasty bites come together in minutes. The rich flavors of gorgonzola, apples and dried cranberries are perfect for the season.-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 5

Ingredients

2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1-1/3 cups crumbled Gorgonzola cheese
1/2 cup chopped apple
1/3 cup dried cranberries
1/3 cup chopped walnuts

Steps:

Preheat oven to 350°. Place tart shells on a 15x10x1-in. baking pan. In a small bowl, mix remaining ingredients; spoon into tart shells., Bake 6-8 minutes or until lightly browned. Serve warm or at room temperature. Refrigerate leftovers. Freeze option: Freeze cooled pastries in a freezer container, separating layers with waxed paper. To use, reheat pastries on a greased baking sheet in a preheated 350° oven until crisp and heated through.

Nutrition Facts : Calories 54 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 77mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

GORGONZOLA SHRIMP PASTA

Gorgonzola Shrimp Pasta image

This creamy pasta dish is so quick and easy. It's perfect for weeknights, but feels special enough for company. -Robin Haas, West Roxbury, Massachusetts

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

12 ounces uncooked penne pasta
2 tablespoons olive oil
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3 garlic cloves, minced
1/2 cup dried cranberries
1/2 cup dry white wine or reduced-sodium chicken broth
6 ounces fresh baby spinach (about 3 cups)
4 ounces reduced-fat cream cheese, cubed
1/2 cup crumbled Gorgonzola cheese
3 tablespoons minced fresh parsley
1/4 teaspoon salt
1/3 cup chopped walnuts

Steps:

Cook penne according to package directions for al dente. Meanwhile, in a large cast-iron skillet or Dutch oven, heat oil over medium heat. Add shrimp and garlic; cook until shrimp are pink, 5-10 minutes. Remove from pan and keep warm., Stir cranberries and wine into same pan. Bring to a boil; cook until liquid is almost evaporated, about 5 minutes., Drain penne, reserving 1 cup of pasta water; add penne to pan. Stir in spinach, cream cheese, Gorgonzola cheese, parsley, salt and reserved shrimp. Cook and stir until mixture is heated through and cheeses are melted, about 5 minutes, adding enough reserved pasta water to reach desired consistency. Top with chopped walnuts.

Nutrition Facts : Calories 486 calories, Fat 18g fat (6g saturated fat), Cholesterol 114mg cholesterol, Sodium 422mg sodium, Carbohydrate 57g carbohydrate (13g sugars, Fiber 4g fiber), Protein 26g protein.