Shrimp in Phyllo Cups
Delicious shrimp and celery mixture served chilled in crisp phyllo tart shells, enhanced with a tangy Thousand Island dressing and fresh parsley for a refreshing appetizer.
Equipment
- 1 mixing bowl
- 1 oven for baking tart shells
Ingredients
- 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
Instructions
- Combine chopped shrimp and celery in a mixing bowl.
- In a separate bowl, mix Thousand Island dressing, mayonnaise, and lemon juice.
- Pour the dressing mixture over the shrimp and celery, stirring to combine thoroughly.
- Cover and refrigerate the shrimp mixture for 1 hour to chill and marinate.
- Bake and cool the frozen phyllo tart shells according to package instructions.
- Just before serving, spoon the chilled shrimp mixture into each tart shell.
- Sprinkle the filled tart shells with chopped fresh parsley and serve.
Notes
- Use pre-cooked shrimp to save time and enhance flavor.
- Serve immediately after filling to keep shells crisp.
- Store leftover shrimp mixture refrigerated up to 2 days.