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
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 :
MINI PHYLLO CUPS FILLED WITH SHRIMP SALAD (PAULA DEEN)
This recipe is one of Paula Deen's recipes; posted on Foodnetwork.com. You can also substitute the shrimp filling with your favorite. Please note that the frozen shells are 15 count whereas the phyllo recipe below is 24 count ... so the actual count will depend on which you chose to use. ENJOY!
Provided by marisk
Categories < 60 Mins
Time 35m
Yield 24-30 mini phyllo cups
Number Of Ingredients 13
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.
Nutrition Facts : Calories 76.7, Fat 6.1, SaturatedFat 2.9, Cholesterol 12.2, Sodium 155.8, Carbohydrate 4.8, Fiber 0.2, Sugar 0.4, Protein 0.9
CURRY CHICKEN SALAD BY PAULA DEEN
This is from Paula Deen's cooking show and I did not see it posted here so I hope it's not a repeat. She was not consistent in telling exactly how much of each ingredient, so some are an estimate, and I've guessed the number of servings. I made it tonight for lunch tomorrow and I really liked it, it has a very mild curry flavor. I subsituted 1/2 the mayonnaise with sour cream and dried cranberries for the grapes.
Provided by Mad-catter
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix all salad ingredients together in a bowl.
- Mix all dressing ingredients together in a separate bowl.
- Pour dressing over salad mixture, stir, and serve.
Nutrition Facts : Calories 482.8, Fat 31.1, SaturatedFat 4.7, Cholesterol 67.8, Sodium 738.8, Carbohydrate 31, Fiber 4.2, Sugar 9.4, Protein 22.4
MINI CRAWFISH PIES - PAULA DEEN
Typically not a fan of Paula's, but this recipe is outstanding. Note - I use 3 cups chicken stock and you can use shrimp if you can't find crawfish, but definitely use crawfish if you have it available. This is a special treat for us. I have not made the crust, I just use refrigerated crust and bake in a pie pan. You will need to bake until the crust is brown if using a large pie pan.
Provided by Denise
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F.
- For the crust: In a large bowl, blend together the butter and cream cheese. Stir in flour and chill for 1 hour in the refrigerator. Separate dough; reserving 1/3 for pie tops, and using 2/3 for pie crust bottoms. To form bottom portions of dough, create dough balls approximately 1-inch in diameter and place into bottom of muffin tin cups, flattening to form crust bottoms. Bake crusts only until golden brown, about 20 minutes. *You can use any pie crust and simply follow remaining filling ingredients and make one large pie.
- For the filling: In a saucepan, add butter and flour, stirring together over heat to create a roux. Cook until mixture is the color of peanut butter. Add all vegetables and saute until soft, about 5 to 10 minutes. Add crawfish, Cajun seasoning, and salt and pepper to taste. Saute mixture for 2 to 3 minutes. Add chicken stock and cook, stirring, until mixture boils and thickens. Spoon mixture into crusts. Top with circles of unbaked dough cut from the reserved 1/3 of original dough. Make a small slit in the top of the dough to allow steam to escape. Bake for 20 to 25 minutes or until golden brown. Serve while warm.
Nutrition Facts : Calories 395.4, Fat 25.9, SaturatedFat 15.6, Cholesterol 128.5, Sodium 368.7, Carbohydrate 26.6, Fiber 2.3, Sugar 4.1, Protein 15
MARINATED SHRIMP SALAD BY PAULA DEEN
Tangy and delicious, and so crazy easy to make. If you are buying frozen shrimp, make sure you get them with shells on, boiling and peeling yourself. Makes all of the difference. From Paula Deen.
Provided by Barenakedchef
Categories Easy
Time 8h15m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine shrimp and next 5 ingredients; toss gently. In a screw-top jar, combine oil and remaining ingredients. Cover and shake vigorously.
- Pour dressing mixture over shrimp mixture, tossing gently to coat. Cover and refrigerate 8 hours.
Nutrition Facts : Calories 392.1, Fat 34.1, SaturatedFat 4.4, Cholesterol 95.7, Sodium 1317.3, Carbohydrate 9.4, Fiber 4.3, Sugar 2.3, Protein 13.8
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