Best Shrimp Tartlets Recipes

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SHRIMP TARTLETS



Shrimp Tartlets image

Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. -Gina Hutchison, Smithville, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons Worcestershire sauce
1 to 2 teaspoons grated onion
1 teaspoon garlic salt
1/8 teaspoon lemon juice
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

Steps:

  • Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.

Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

FABIENNE'S CURRIED SHRIMP TARTLETS



Fabienne's Curried Shrimp Tartlets image

This little tartlet stemmed from my frustration trying to make "phyllo purses." Perfect appetizer before a fancy dinner or brunch with your friends. It's bursting with shrimp, curry, sun-dried tomatoes, green onions, ginger, cumin, coriander, turmeric, and topped with an egg...all hidden under the last sheets of phyllo dough. Well worth your time!

Provided by Fabienne Riesen

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 4

Number Of Ingredients 16

cooking spray
2 tablespoons olive oil
8 green onions, chopped
2 tablespoons finely chopped sun-dried tomatoes in oil
1 (1 inch) piece fresh ginger, grated
1 lemon, zested and juiced
2 cloves garlic, chopped
1 teaspoon hot Madras curry powder
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 ½ cups chopped raw shrimp
2 tablespoons heavy cream
6 ounces phyllo pastry
4 large eggs
salt and ground black pepper to taste
2 tablespoons salted butter, melted

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray 4 tartlet pans with cooking spray.
  • Heat oil in a small pan over medium-low heat. Cook and stir green onions, sun-dried tomatoes, ginger, lemon zest and juice, garlic, curry powder, coriander, and turmeric until the onions are translucent, 5 to 7 minutes. Increase the heat to medium, add shrimp, and mix until they turn pink, 3 to 4 minutes. Add cream and set aside.
  • Divide the phyllo dough into layers, about 1/16 inch thick. Spray each side with cooking spray, then use to line the prepared pans. Fill each with the shrimp mixture, then top with an egg and season with salt and pepper. Cover with another layer of sprayed phyllo dough. Brush tops with melted butter.
  • Cook in the preheated oven until tops are golden brown, about 20 minutes.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 30.6 g, Cholesterol 284.1 mg, Fat 23.6 g, Fiber 3.7 g, Protein 18.7 g, SaturatedFat 8.6 g, Sodium 484.6 mg, Sugar 1.9 g

CRAB & SHRIMP PHYLLO TARTLETS



Crab & Shrimp Phyllo Tartlets image

This is a favorite appetizer, if you don't want to bother with the Phyllo Tart shells, you can just mix up the filling and serve with crackers.

Provided by Lois M

Categories     Spreads

Time 30m

Yield 24 serving(s)

Number Of Ingredients 12

1/2 lb cream cheese
1/4 ketchup
1 tablespoon horseradish
1/2 tablespoon Worcestershire sauce
1/4 teaspoon hot sauce
1/4 cup chopped green onion
1 (6 ounce) can crabmeat
1 (4 ounce) can baby shrimp
24 medium shrimp, for garnish
chives, for garnish
4 sheets phyllo pastry
1/4 cup melted butter

Steps:

  • Brush one sheet of phyllo with melted butter, place next sheet on top, brush with butter, repeating until all four sheets are used, do not brush top sheet with butter.
  • Cut into 24 equal squares.
  • Place each square into ungreased mini muffin cups.
  • Bake at 350 5-7 minute until brown.
  • Beat cream cheese with electric beaters, until creamy.
  • Add ketchup, horseradish, hot sauce, and worcestershire sauce, mix through.
  • Add onion,crab, and shrimp.
  • Stir to mix trough.
  • Put a heaping tablespoon of mixture into each baked phyllo shell, garnish with one whole med shrimp and chives.

SHRIMP TARTLETS



Shrimp Tartlets image

Make and share this Shrimp Tartlets recipe from Food.com.

Provided by Vino Girl

Categories     Lunch/Snacks

Time 20m

Yield 30 serving(s)

Number Of Ingredients 8

8 ounces cream cheese, softened
1 1/2 teaspoons Worcestershire sauce
1 -2 teaspoon grated onion
1 teaspoon garlic salt
1/8 teaspoon lemon juice
2 (2 1/8 ounce) packages frozen miniature phyllo tart shells
1/2 cup seafood sauce
30 medium cooked shrimp, peeled and deveined

Steps:

  • Combine cream cheese, Worcestershire sauce, onion, garlic salt and lemon juice in a bowl.
  • Divide mixture evenly among 30 tart shells.
  • Top each shell with seafood sauce and one shrimp.
  • Refrigerate until ready to serve.

PRAWN (SHRIMP) AND LIME TARTLETS



Prawn (Shrimp) and Lime Tartlets image

A recipe from a national supermakets Christmas magazine. You can use store bought Lime Aioli Seafood Dipping Sauce (which the recipe called for) for they also gave a tip for making your own so have put that in the recipe and added a little extra time to the prep. There is no cooking involved. These tartlets are very small, one or two delicate bites.

Provided by ImPat

Categories     Australian

Time 15m

Yield 12 tartlets, 6 serving(s)

Number Of Ingredients 5

48 g pastry shells (packet Coles cocktail tarts specified)
36 shrimp (small. peeled, tails removed )
chili flakes (dried optional)
1/4 cup mayonnaise (whole egg)
1/2 lime (juice and grated zest of)

Steps:

  • Lime Aioli Seafood Dipping Sauce - Mix mayonnaise, juice and zest and chill till needed.
  • Arrange tart shells on a serving platter and spoon 1/2 teaspoon aioli in the base of each tart shell and place 3 prawns in each.
  • Drizzle with remaining aioli and sprinkle sparingly with chilli flakes, to taste if using.

VERY TASTY AND VERY EASY SHRIMP TARTLETS



Very Tasty And Very Easy Shrimp Tartlets image

We had 2 sons who got married last year and I prepared all the food for their rehearsal dinners. I made these and they were a huge hit. Of course I had to make several batches as there were 30 people at each dinner.

Provided by Dana Ramsey

Categories     Seafood Appetizers

Time 15m

Number Of Ingredients 8

1 8 oz. of soften cream cheese, regular or light
1 1/2 tsp worcestershire sauce
2 tsp grated onion
1 tsp garlic powder/salt
1/8 tsp lemon juice
2 pkg 1.9 oz each frozen mini phyllo tart shells
1/2 c cocktail sauce
30 deveined, peeled & cooked medium shrimp

Steps:

  • 1. In a small bow, combine the cream cheese, worcestershire sauce, grated onion, garlic power/salt and lemon juice. Blend well.
  • 2. Spoon into the tart shells and top with cocktail sauce and shrimp. Regrigerate until ready to serve.
  • 3. Tipp: You can either use the shrimp plain or steam them in old bay seasoning. I've made them both ways and either way is great. Enjoy.

SHRIMP TARTLETS RECIPE - (4.2/5)



Shrimp Tartlets Recipe - (4.2/5) image

Provided by ctozzi

Number Of Ingredients 14

Pastry:
1/2 cup (125 ml) Hard margarine (or butter), softened
4 oz. (125 g) Cream cheese, softened
1 cup (250 ml) All-purpose flour
Filling:
3/4 cup (175 ml) Cooked tiny shrimp (or 1 can 4 oz., 113 g, rinsed and drained)
1 Large egg
1 tbsp (15 ml) Chopped chives
1/4 tsp (1 ml) Onion powder
1/4 tsp (1 ml) Dill weed
1/4 tsp (1 ml) Salt
1/16 tsp (.5 ml) Pepper
1/2 cup (125 ml) Milk
1 cup (250 ml) Grated Swiss cheese

Steps:

  • Pastry: Mix margarine, cream cheese and flour in bowl until smooth. Divide into 24 equal balls. Press into un-greased mini-muffin or tart pans about 11/z inch (3.8 cm) wide at top. Press on bottom and up sides. Filling: Divide shrimp among pastry-lined cups. Put remaining 8 ingredients into blender. Process until smooth. Pour over shrimp. Bake in 350°F (175°C) oven for 20 to 25 minutes until set.

SHRIMP AND TOMATO TARTLETS



Shrimp and Tomato Tartlets image

This is not difficult to make if you are organized. I first prepared these while staying at the magnificent Chateau de Pray near the Loire Valley city of Amboise. This region is famous for crisp tart wines like Sancerre and the sweeter Vouvray, as well as cheese and freshwater fish and shellfish. The pastry dough can be made in a few minutes with a food processor; it can be done in advance and chilled. The tomato-based filling can also be made in advance. At the last minute, the tart shells are filled and baked. The shrimp are quickly sauteed and flavored with curry and then distributed over the finished tartlets. These tartlets look terrific and can be garnished in any number of ways -- maybe with red radicchio and green bibb lettuce.

Provided by Pierre Franey

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 cup all-purpose flour, plus flour for working the dough
6 tablespoons butter, chilled and cubed
1/2 cup Gruyere cheese, grated
1/4 teaspoon salt
Tomato compote (see recipe)
1 tablespoon olive oil
16 jumbo shrimp (shelled), or scallops, crab meat, lobster or other shellfish
1/4 teaspoon curry powder
Salt and freshly ground pepper to taste
2 cups lamb's lettuce or bibb lettuce
Vinaigrette (see recipe)

Steps:

  • Place the flour, butter, cheese and salt in the container of a food processor, and blend until a ball forms.
  • Remove the dough, and chill for half an hour.
  • When the dough is ready, heat the oven to 400 degrees.
  • Transfer the dough ball to a floured surface, and flatten it slightly with the palm of your hand before beginning to roll. Sprinkle the dough with flour, and roll it evenly, making quarter turns after every few rolls. The dough should be about 1/8 inch thick. Using a 3- to 3 1/2-inch cookie cutter, cut out 4 circles to fit individual tartlet molds of roughly the same measurement. Lift the dough circles carefully with a spatula, and place them in the individual molds, pressing the dough into the molds firmly.
  • Fill each tart shell with about 3 tablespoons of tomato compote. Bake about 12 to 15 minutes.
  • Meanwhile, put the olive oil and the shrimp into a nonstick pan over high heat. Sprinkle the shrimp with curry powder. Season with salt and pepper. Cook, stirring, 2 to 3 minutes; do not overcook. Remove to a plate.
  • In a mixing bowl, toss the lettuce and vinaigrette.
  • Unmold the tartlets, and place in the middle of serving plates. Top each tartlet with 4 shrimp. Arrange some lettuce decoratively around tartlets.

SHRIMP TARTLETS



Shrimp Tartlets image

A recipe given to me from a friend and neighbor many years ago. Another oldy but goodie. These are delicious. Please try them and see for yourself.

Provided by Shirley Murtagh

Categories     Cheese Appetizers

Time 25m

Number Of Ingredients 6

1 can small shrimp, drained
1 beaten egg
1 tsp brandy
1 pkg of pillsbury butterflake rolls
1/2 cup light cream
1/2 lb grated swiss cheese

Steps:

  • 1. Drain shrimp and combine with the egg, cream and brandy.
  • 2. Take the rolls apart and place in small lightly greased muffin tins
  • 3. Fill with shrimp mixture
  • 4. Top with grated cheese
  • 5. Bake in a preheated 375F oven for 10 minutes
  • 6. Serve warm
  • 7. Freezes well
  • 8. Reheat before serving
  • 9. Enjoy!

LEEK, SAFFRON AND SHRIMP TARTLETS



LEEK, SAFFRON AND SHRIMP TARTLETS image

Categories     Appetizer

Yield 12 Tartlets

Number Of Ingredients 15

-4 large yello bell peppers, halved and seeded
41/2lb shrimp
large pinch of saffron threads (about 30 strands)
30ml/2tbsp hot water
4 large leeks, sliced
60ml/ 4tbs olive oil
4 large eggs
60ml/1pint/ 21/2 cups light cream
60ml/4tbs finely chopped fresh parsley
salt and ground balck pepper
FOR THE PASTRY
450g/1b/4 cups plain (all purpose) flour
5ml/ 1tsp salt
250g/8oz/1cup butter, diced
30-45ml/2-3 tsp water

Steps:

  • 1- To make the pastry, mix together the flour, salt and butter. Using your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Mix in the water and knead lightly to form a firm dough. wrap the dough in clear film (plastic wrap) and chill for 30 minutes 2- Grill (broil) the pepper halves skin sides uppermost , until they are blak. Place the peppers in a bown, oover and leave for 10 minutes. when they are cool enough to handle, peel and cut the flesh into thin strips. 3- Preheat oven to 375F. Roll out pastry and use it to line 12x10 cm/4in tartlet tins, 2.5cm/1in deep. Prick the base and then line the sides (top edges) with strips of aluminum foil. Bake the pastry cases for 10 minutes. Remove the foil and bake for another 5-8 minutes or until they are lightly coloured. Remove them from the oven. Reduce the oven temperature to 350F. 4- Soak the saffron in the hot water for 10 minutes. Fry the leeks and shrimp in the oil over medium heat for 6-8 minutes until beginning to brown. Add the pepper strips and cook for another 2 minutes. 5-Beat the eggs, cream and saffron liguid together. Season and whisk in the parsley. Arrange leeks, peppers and shrimp in the pastry, add the egg mixture and bake for 20-25 minutes until just firm. Serve with salad leaves.

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