Shrimp Phyllo Tarts Recipes

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.

Steps:

• Heat oven to 350°F. Place phyllo shells on ungreased large cookie sheet.
• Stir cream cheese to soften. Spoon 1 teaspoon cream cheese into each shell. Top each with 1 shrimp.
• Bake about 2 minutes or until cream cheese is soft. Remove from cookie sheet; place on serving platter. Top each with 1/2 teaspoon plum sauce and lime peel.

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:

• Preheat the oven to 400 degrees F (200 degrees C). Spray 4 tartlet pans with cooking spray.
• Heat oil in a small pan over medium-low heat. Cook and stir green onions, sun-dried tomatoes, ginger, lemon zest and juice, garlic, curry powder, coriander, and turmeric until the onions are translucent, 5 to 7 minutes. Increase the heat to medium, add shrimp, and mix until they turn pink, 3 to 4 minutes. Add cream and set aside.
• Divide the phyllo dough into layers, about 1/16 inch thick. Spray each side with cooking spray, then use to line the prepared pans. Fill each with the shrimp mixture, then top with an egg and season with salt and pepper. Cover with another layer of sprayed phyllo dough. Brush tops with melted butter.
• Cook in the preheated oven until tops are golden brown, about 20 minutes.

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:

• In a small saucepan, bring water to a boil. Gradually stir in grits. Reduce heat; cover and simmer for 4 minutes. Stir in the cheeses, 1 tablespoon butter, garlic salt, salt and pepper. , In a large skillet, saute shrimp and onions in remaining butter until shrimp turn pink. Fill tart shells with grits; top with shrimp mixture. Refrigerate leftovers.

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.

Steps:

• Preheat oven to 350°F Spray or grease a muffin pan.
• For Filling:.
• Place cream cheese in mixing bowl. Add egg, half and half, and mix well. Stir in rest of filling ingredients.
• For Dough:.
• Working quickly, and keeping dough moist, lay out a sheet of dough on a cutting board and brush with melted butter. Lay onto buttered surface next sheet of Phyllo dough and repeat with 5 more sheets leaving last sheet plain without butter.
• Cut stacked dough into 6 equal pieces and place into muffin pan fitting into the bottom to make a well.
• Butter, stack, and cut remaining 6 pieces of dough.
• Fill cups with filling to top and bake at 350 F until set approximately 20 minutes.

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:

• thaw tart shells, fill half way with cream cheese that the onion has been added to.
• top cream cheese with seafood sauce. Then place a shrimp on top, garnish with a sprig of parsley.

Steps:

• Brush one sheet of phyllo with melted butter, place next sheet on top, brush with butter, repeating until all four sheets are used, do not brush top sheet with butter.
• Cut into 24 equal squares.
• Place each square into ungreased mini muffin cups.
• Bake at 350 5-7 minute until brown.
• Beat cream cheese with electric beaters, until creamy.
• Add ketchup, horseradish, hot sauce, and worcestershire sauce, mix through.
• Add onion,crab, and shrimp.
• Stir to mix trough.
• Put a heaping tablespoon of mixture into each baked phyllo shell, garnish with one whole med shrimp and chives.