Shrimp Salad In Phyllo Cups Food

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.

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.

PHYLLO CUPS WITH CRAB SALAD

Steps:

• Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out.
• Brush sheet lightly with some of the butter.
• Top with second sheet; brush with butter.
• Repeat with third sheet.
• Cut lengthwise into 5 strips and crosswise into 6 strips to make 30 squares.
• Press each into lightly greased 1 ¾-inch mini-muffin or tart cup.
• Bake in centre of 400°F oven until golden, 4 to 5 minutes.
• Remove from pan; let cool on rack.
• Repeat with remaining phyllo and butter.
• Drain crabmeat through sieve, picking through to remove any cartilage; squeeze out liquid and set crabmeat aside.
• In bowl, whisk together oil, vinegar, mustard, garlic, salt, pepper and hot pepper sauce.
• Add crabmeat, mango, green onion and coriander; toss to mix.
• Add avocado; toss to combine.
• Spoon into phyllo cups.

SHRIMP TARTLETS

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.

MANGO-CURRY SHRIMP SALAD IN WONTON CUPS

Steps:

• Preheat oven to 325°F. Place wonton squares on work surface; brush lightly with oil. Press each into miniature muffin cup, oiled side down. Bake until wonton cups are golden brown, about 10 minutes. Cool completely in tins. (Can be made 3 days ahead. Remove cups from tins and store airtight at room temperature.)
• Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend. Stir in shrimp. Season salad to taste with salt and pepper. (Salad can be prepared up to 1 day ahead. Cover and refrigerate.)
• Place wonton cups on serving platter. Spoon 1 teaspoon shrimp salad into each cup. Garnish with cilantro leaves.
• *Thai green curry paste is available at Asian markets and in the Asian foods section of some supermarkets.