Shrimp In Phyllo Cups Food

PHYLLO TURNOVERS WITH SHRIMP AND RICOTTA FILLING

Steps:

• Melt 3 tablespoons butter in a large skillet over medium heat, and add the canola oil. Stir in the celery and peppers; cook until tender, about 5 minutes. Add the green onions, hot sauce, and salt; cook and stir until onions are wilted, about 3 minutes. Stir the flour, shrimp, ricotta cheese, and milk into the pepper mixture; cook and stir until the shrimp turn pink, about 3 minutes. Remove from heat and cool.
• Preheat oven to 425 degrees F (220 degrees C).
• Melt 1/2 cup butter in a small saucepan over medium heat. Remove from heat and keep warm. Stack two sheets of phyllo on top of each other, and cut into 3 strips about 3 inches by 12 inches. Brush the top of each strip with melted butter, and place a teaspoon of the shrimp mixture at one end. Fold phyllo dough over the filling, working back and forth from side to side to make a triangle. Seal the end closed with a little water or butter. Place triangle on an ungreased baking sheet. Repeat with remaining phyllo sheets and filling.
• Bake in preheated oven until tops are golden brown and flaky, 10 to 15 minutes. Cool on a wire rack.

SHRIMP PHYLLO PURSES WITH TOMATO CHERMOULA SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat. Add green onions, garlic, cumin, and paprika and sauté until onions begin to soften, about 3 minutes. Add shrimp and sauté until cooked through, about 3 minutes. Remove from heat. Stir in minced bean threads, cilantro, parsley, and lemon juice. Season filling with salt and pepper. Set aside.
• Lightly butter large baking sheet. Stack phyllo sheets on work surface. Cut sheets in half crosswise to form eighteen 13x81/2-inch rectangles. Stack all rectangles. Using 8-inch-diameter plate as guide, trace circle atop phyllo stack. Cut all phyllo sheets, forming eighteen 8-inch-diameter rounds. Cover rounds with damp paper towel to prevent drying. Place 1 phyllo round on work surface; brush with melted butter. Top with second phyllo round; brush with melted butter. Top with third phyllo round; brush with melted butter. Sprinkle with 1 teaspoon breadcrumbs. Place 1/16 of filling in center of phyllo. Enclose filling by gathering phyllo and carefully twisting top to form purse. Transfer phyllo purse to prepared baking sheet. Repeat with remaining phyllo rounds, melted butter, breadcrumbs, and filling, forming 6 phyllo purses total. Brush phyllo purses with butter. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Bake phyllo purses until golden and heated through, about 12 minutes. Carefully tie 1 chive around twisted section of each phyllo purse, forming knot. Transfer 1 phyllo purse to each of 6 plates. Spoon some Tomato Chermoula Sauce around each phyllo purse and serve.
• Bean thread noodles (clear dried noodles, also known as cellophane or transparent noodles) are sold at Asian markets and in the Asian foods section of some supermarkets.

SHRIMP IN PHYLLO CUPS

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.

SHRIMP PHYLLO TARTS

Steps:

• Preheat oven to 350 degrees.
• In large bowl cream mayonnaise and cream cheese until smooth.
• Add remaining ingredients except shrimp.
• When well mixed add shrimp and mix together.
• Drop by scant tablespoonfuls into phyllo shells.
• Bake for 10 minutes or until heated through.

MINI PHYLLO CUPS FILLED WITH SHRIMP SALAD (PAULA DEEN)

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.

SHRIMP IN SPICED PHYLLO WITH TOMATO CHUTNEY

Steps:

• Preheat oven to 375°F.
• Make chutney:
• Heat butter in a 10-inch skillet over moderately high heat, then sauté ginger, shallot, and garlic, stirring, 1 minute. Add remaining chutney ingredients and cook over moderate heat, stirring, 4 minutes.
• Make shrimp rolls:
• Stir together nuts and curry powder.
• Cover stack of phyllo with 2 overlapping sheets of plastic wrap, then a damp kitchen towel.
• Remove 1 phyllo sheet, place on a work surface and brush well with butter. Sprinkle with one sixth spice mixture.
• Stack 2 more phyllo sheets on top, buttering each and sprinkling each with spice mixture.
• Cut spiced phyllo stack lengthwise into 5 strips, then cut each crosswise in thirds to make 15 (5 1/2- by 2 1/4-inch) rectangles.
• Place 1 shrimp lengthwise on short end of 1 strip and roll up, leaving head and tail exposed; then roll up 14 more shrimp. Arrange, seams down, 1/2-inch apart, on a buttered baking sheet.
• Make 15 more hors d'oeuvres with remaining (unused) phyllo sheets, butter, spice mixture, and shrimp and arrange on baking sheet.
• Brush tops of rolls with some of remaining butter and bake in middle of oven until phyllo is golden and shrimp are cooked, about 12 minutes.
• Serve shrimp rolls with chutney.

CHIPOTLE-SHRIMP CUPS

Steps:

• Heat oven to 350ºF.
• Cups and Filling
• Crisp your phyllo cups on a parchment-lined baking sheet in the oven for 5 min. before setting aside to cool completely.
• When the cups are cool, whip the cream cheese, sour cream, green onions, salt and pepper together. Transfer this mixture to a ziptop bag with one bottom corner cut off, then use to fill each phyllo cup.
• Chipotle-Shrimp
• Process the chipotle peppers and sauce in a food processor until smooth. Place the chipotle purée, shrimp and garlic together in a ziptop bag and gently work the bag around until the shrimp are evenly coated. Place the shrimp in the refrigerator for 20 minutes to marinate.
• Heat the olive oil in a large skillet over medium heat until it shimmers. Add the shrimp and sauce to the pan, then sprinkle with the salt and lime juice. Cook for around 4 minutes, tossing the shrimp as needed, until the shrimp are cooked through. Remove from the heat and gently mix in the butter.
• Assembly
• Top filled cups with shrimp and cilantro. Serve warm.

CRISPY SHRIMP PHYLLO CUPS #RSC

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.

ALOUETTE® CRèME DE BRIE® SHRIMP CUPS

Steps:

• Arrange tartlet shells on 2 serving plates. Spoon a scant teaspoon Alouette® Crème de Brie in each.
• In medium bowl, combine shrimp and all remaining ingredients. Toss to coat shrimp.
• Place 1 shrimp over cheese in each shell. Spoon a little orange juice-chive mixture over shrimp. Serve immediately.
• Variation:.
• For a slightly salty flavor, substitute 30 cup-shaped tortilla chips for the phyllo tartlet shells.
• If using phyllo tartlet shells, these can be served cold or warm (warm for 5 minutes at 350° F).