Crispy Shrimp Phyllo Cups Rsc Recipes

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.

Steps:

• Press wonton wrappers into greased miniature muffin cups. Combine butter and garlic powder; brush over edges of wrappers. Bake at 350° for 8-10 minutes or until lightly browned., In a small bowl, beat the cream cheese, honey, minced parsley and hot pepper sauce until blended. Spoon into cups. Bake 5-8 minutes longer or until filling is heated through. Top with shrimp. Serve warm, garnished with lemon and basil if desired.

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.

Steps:

• In a small bowl, combine the cream cheese, cheddar cheese and wine or milk. Stir in the shrimp, onion powder, salt and thyme. Cover and refrigerate for at least 2 hours to allow flavors to blend. , Spoon filling by heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until shells are lightly browned. Serve warm. Refrigerate leftovers.

Steps:

• Peel and devein shrimp, leaving tails on. Sprinkle with salt and pepper. Stack six sheets of phyllo dough on a work surface; brush top sheet with butter. Cut into 12 strips from long side., Place one shrimp on each strip; roll up. In a large skillet over medium heat, cook shrimp in oil for 2-3 minutes on each side or until shrimp turn pink., In a small bowl, whisk the cilantro lime sauce ingredients. In another bowl, combine mayonnaise and chili paste. Serve sauces with shrimp.

Steps:

• Heat oven to 350ºF.
• Melt 2 tablespoons butter or margarine in 10" skillet; add onions. Cook over medium heat, stirring occasionally, until onions are golden and caramelized (7-10 minutes). Stir in remaining filling ingredients. Continue cooking until heated through and no more liquid.
• Set aside. Allow to cool at least 10 minutes.
• Butter the insides of phyllo cups.
• Place phyllo cups on ungreased baking sheet; place about 1 scant teaspoon of onion mixture in center of cups. Top with 1 teaspoon cheese.
• Repeat the process with remaining phyllo cups.
• Bake 5-8 minutes or until golden brown. (Watch them so they don't burn!).
• Serve warm.
• *Filling can be made 1 day ahead. Just bring to room temperature when you are going to make the cups.*.