SHRIMP IN PHYLLO CUPS
I almost didn't make these appetizers for last year's Christmas party because I was running out of time, but I knew they'd be a tasty hit. Simple to make, the cups have few ingredients and look beautiful on the plate-very gourmet! This turned out to be one of the night's favorites, and they just flew off the plate. -Terri Edmunds, Naperville, Illinois
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 7
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 :
PESTO PASTA WITH SHRIMP
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini; reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.
CRISPY SHRIMP PHYLLO CUPS #RSC
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
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.
CREAMY PHYLLO CHEESE STRAWS IN PESTO
Steps:
- Preheat oven to 375 degrees F.
- In a small bowl, combine the cream cheese, lightly beaten egg, Parmesan, and salt. Stir to combine. Spoon mixture into a plastic zip-top bag. Set aside. To use as a pastry bag, cut corner off bag to make a 1/4-inch diameter opening.
- Lay out thawed phyllo dough. Working quickly to keep dough from drying out: brush top sheet with melted butter, pipe cheese filling along long edge of phyllo 1/2-inch from each end. Fold over ends to seal in filling and roll up straw. Repeat with remaining sheets of phyllo and place on a baking sheet. Bake until golden, about 10 minutes.
- Serve warm with pesto for dipping.
PESTO AND CHEESE PASTRIES
Categories Cheese Herb Appetizer Bake Cocktail Party Vegetarian Basil Swiss Cheese Bon Appétit Sugar Conscious Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F. Place 1 phyllo sheet on work surface. (Keep remaining phyllo covered with plastic wrap and damp towel.) Brush phyllo lightly with butter. Top with second phyllo sheet. Brush lightly with butter. Spread 2 tablespoons pesto in 4x8-inch rectangle along 1 short side of phyllo sheet, 1 inch in from edge. Place 1 cheese slice atop pesto. Sprinkle with 1 tablespoon Parmesan. Fold in long sides, then, beginning at cheese end, roll up phyllo jelly roll style. Place seam side down on cookie sheet. Lightly brush top with butter. Repeat with remaining phyllo, butter, pesto and cheese. Bake until golden brown, about 25 minutes.
- Slice rolls into 1-inch lengths. Arrange decoratively on platter. Garnish rolls with fresh basil sprigs if desired and serve immediately.
PESTO SHRIMP PACKETS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Cut four 12x15-inch sheets of parchment paper. Fold each in half widthwise and reopen.
- Mix rice, green olives, chicken broth, orange juice, pesto, orange zest, salt, and pepper together in a bowl.
- Spoon 3/4 cup of the rice mixture onto 1 side of each parchment rectangle, near the crease. Pile shrimp evenly over rice mixture. Drizzle 1 teaspoon olive oil over each pile of shrimp; lay 1 tomato slice on top.
- Fold empty half of parchment over shrimp filling and crimp edges together with overlapping folds to seal. Arrange packets close together on a sheet pan.
- Roast on the center rack of the preheated oven until shrimp are tender and opaque, 15 to 17 minutes. Unfold 1 edge of the parchment, being careful to avoid steam, and look inside to check doneness.
- Open packets carefully, being careful to avoid steam. Slide shrimp and rice mixture into bowls. Garnish with almonds and parsley.
Nutrition Facts : Calories 334.7 calories, Carbohydrate 31.1 g, Cholesterol 177.1 mg, Fat 12 g, Fiber 1.7 g, Protein 25.1 g, SaturatedFat 2.3 g, Sodium 1112.9 mg, Sugar 5.7 g
PHYLLO CHEESE STRAWS WITH PESTO
Make and share this Phyllo Cheese Straws With Pesto recipe from Food.com.
Provided by Wildflour
Categories Lunch/Snacks
Time 40m
Yield 20 straws
Number Of Ingredients 7
Steps:
- Preheat oven to 375º.
- In a small bowl, combine the cream cheese, lightly beaten egg, parmesan, and salt. Stir to combine.
- Spoon mixture into a plastic zip-top bag. Set aside. To use as a pastry bag, cut corner off bag to make a 1/4-inch diameter opening.
- Lay out thawed phyllo dough.
- Working quickly to keep dough from drying out: brush top sheet with melted butter, pipe cheese filling along long edge of phyllo 1/2-inch from each end. Fold over ends to seal in filling and roll up straw. Repeat with remaining sheets of phyllo and place on a baking sheet.
- Bake until golden, about 10 minutes.
- Makes 20 straws.
- Serve warm with pesto for dipping.
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