Shrimp And Pesto Phyllo Cups Recipes

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

Shrimp in Phyllo Cups image

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 :

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

PHYLLO SHRIMP WITH DIPPING SAUCES

I created this appetizer when I had some leftover phyllo dough in the freezer. It's perfect for a party because it looks elegant but is easy to make. I serve the shrimp with two sauces, so guests can decide if they're in a sweet or spicy mood. -Sonali Ruder, New York, New York

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 17

Phyllo Shrimp with Dipping Sauces image

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.

Nutrition Facts : Calories 112 calories, Fat 8g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 150mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.

Ingredients

12 uncooked large shrimp
1/8 teaspoon salt
1/8 teaspoon pepper
6 sheets phyllo dough (14 inches x 9 inches)
2 tablespoons butter, melted
3 tablespoons canola oil
SWEET CILANTRO LIME SAUCE:
2 tablespoons lime juice
2 tablespoons honey
2 tablespoons minced fresh cilantro
1 tablespoon reduced-sodium soy sauce
1 teaspoon sesame oil
1 garlic clove, minced
Dash crushed red pepper flakes
SPICY MAYONNAISE:
2 tablespoons mayonnaise
2 teaspoons Thai red chili paste

SHRIMP AND SCALLOPS WITH PESTO PASTA

I came up with this when I was at a loss as to what to make for dinner the other night...and I wanted to use up the homemade basil pesto I had in the freezer from last sumer.

Provided by SCOOBYBOO

Categories Spaghetti

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

Shrimp and Scallops With Pesto Pasta image

Steps:

Cook spaghetti according to directions, drain.
Stir in pesto and 2 tbsp olive oil.
Meawhile in a large skillet, saute the garlic in 2 tbsp olive oil.
Add Asparagus and cook until crisp-tender.
Add the scallops and pepper flakes, cook until opaque.
Add the shrimp and cook until pink.
Toss the pesto pasta with the shrimp and scallop mixture.
Sprinkle with some fresh grated parmesan and serve immediately.

Nutrition Facts : Calories 514.3, Fat 16.3, SaturatedFat 2.5, Cholesterol 134.5, Sodium 952.3, Carbohydrate 55.7, Fiber 6.4, Sugar 3.1, Protein 37.1

Ingredients

8 ounces uncooked spaghetti or 8 ounces fettuccine pasta
1 lb asparagus, trimmed and cut into 2 inch pieces
3/4 lb jumbo shrimp, peeled and deveined
1 lb jumbo scallops
5 garlic cloves, peeled and chopped
4 tablespoons olive oil, divided
1/8 teaspoon crushed red pepper flakes
1/3 cup basil pesto

CRISPY SHRIMP CUPS

The perfect party food for passing, this stuffed wonton also lends itself well to crabmeat or mushroom fillings instead of shrimp. Serve them hot, warm, or cold. -Lori Stefanishion, Drumheller, Alberta

Provided by Taste of Home

Categories Appetizers

Time 45m

Yield 2 dozen.

Number Of Ingredients 9

Crispy Shrimp Cups image

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.

Nutrition Facts : Calories 92 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 109mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.

Ingredients

24 wonton wrappers
1 tablespoon butter, melted
1/8 teaspoon garlic powder
12 ounces cream cheese, softened
4 teaspoons honey
1 tablespoon minced fresh parsley
2 teaspoons hot pepper sauce
24 peeled and deveined cooked medium shrimp
Optional garnishes: lemon slices and fresh basil leaves

TEMPTING SHRIMP PHYLLO TARTS

Writes Heather Melnick of Macedon, New York, "this appetizer has been a real hit at church receptions and family events." With shrimp, a little wine, and phyllo, these little tarts will "upscale" any party.

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 2-1/2 dozen.

Number Of Ingredients 8

Tempting Shrimp Phyllo Tarts image

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.

Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 150mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

Ingredients

4 ounces reduced-fat cream cheese
1/4 cup shredded reduced-fat cheddar cheese
3 tablespoons white wine or fat-free milk
1/2 cup chopped cooked peeled shrimp
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon dried thyme
2 packages (1.9 ounces each) frozen miniature phyllo tart shells

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Shrimp And Pesto Phyllo Cups Recipes

SHRIMP IN PHYLLO CUPS

PHYLLO SHRIMP WITH DIPPING SAUCES

I created this appetizer when I had some leftover phyllo dough in the freezer. It's perfect for a party because it looks elegant but is easy to make. I serve the shrimp with two sauces, so guests can decide if they're in a sweet or spicy mood. -Sonali Ruder, New York, New York

SHRIMP AND SCALLOPS WITH PESTO PASTA

I came up with this when I was at a loss as to what to make for dinner the other night...and I wanted to use up the homemade basil pesto I had in the freezer from last sumer.

CRISPY SHRIMP CUPS

The perfect party food for passing, this stuffed wonton also lends itself well to crabmeat or mushroom fillings instead of shrimp. Serve them hot, warm, or cold. -Lori Stefanishion, Drumheller, Alberta

TEMPTING SHRIMP PHYLLO TARTS

Writes Heather Melnick of Macedon, New York, "this appetizer has been a real hit at church receptions and family events." With shrimp, a little wine, and phyllo, these little tarts will "upscale" any party.

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