Best Mini Phyllo Cups Filled Wih Shrimp Salad Recipes

Shrimp in Phyllo Cups image

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 :

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

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

Mini Phyllo Cups Filled Wih Shrimp Salad image

Provided by Gail Charbonneau

Time 10m

Number Of Ingredients 8

2 c shrimp, cooked, peeled and finely diced, about 1 pound
1/2 c finely diced celery. be sure to dice celery ahead of time, wrap it in a paper towel and refrigetate for at least 15 minutes. this will keep it from watering down the salad.
1 Tbsp minced green onion
1 1/2 Tbsp fresh lemon juice
1/2 c mayonnaise
1/2 tsp salt
1/4 tsp pepper
2 pkg (15 count each) frozen mini phyllo shells, thawed

Steps:

1. Combine, shrimp, celery and green onion in a medium bowl. In a small bowl, stir together the lemon juice, mayonnaise, salt and pepper.
2. Pour mixture over shrimp and stir gently to combine.
3. Spoon shrimp salad into the phyllo shells. Serve cold.