Shrimp Tartlets Recipes

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:

• 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:

• Pastry: Mix margarine, cream cheese and flour in bowl until smooth. Divide into 24 equal balls. Press into un-greased mini-muffin or tart pans about 11/z inch (3.8 cm) wide at top. Press on bottom and up sides. Filling: Divide shrimp among pastry-lined cups. Put remaining 8 ingredients into blender. Process until smooth. Pour over shrimp. Bake in 350°F (175°C) oven for 20 to 25 minutes until set.

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:

• Combine cream cheese, Worcestershire sauce, onion, garlic salt and lemon juice in a bowl.
• Divide mixture evenly among 30 tart shells.
• Top each shell with seafood sauce and one shrimp.
• Refrigerate until ready to serve.

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:

• Place the flour, butter, cheese and salt in the container of a food processor, and blend until a ball forms.
• Remove the dough, and chill for half an hour.
• When the dough is ready, heat the oven to 400 degrees.
• Transfer the dough ball to a floured surface, and flatten it slightly with the palm of your hand before beginning to roll. Sprinkle the dough with flour, and roll it evenly, making quarter turns after every few rolls. The dough should be about 1/8 inch thick. Using a 3- to 3 1/2-inch cookie cutter, cut out 4 circles to fit individual tartlet molds of roughly the same measurement. Lift the dough circles carefully with a spatula, and place them in the individual molds, pressing the dough into the molds firmly.
• Fill each tart shell with about 3 tablespoons of tomato compote. Bake about 12 to 15 minutes.
• Meanwhile, put the olive oil and the shrimp into a nonstick pan over high heat. Sprinkle the shrimp with curry powder. Season with salt and pepper. Cook, stirring, 2 to 3 minutes; do not overcook. Remove to a plate.
• In a mixing bowl, toss the lettuce and vinaigrette.
• Unmold the tartlets, and place in the middle of serving plates. Top each tartlet with 4 shrimp. Arrange some lettuce decoratively around tartlets.

Steps:

• Make crust:
• Preheat oven to 350° F. and lightly oil rim of a 12-inch tart pan with removable fluted rim.
• Tear pumpernickel into pieces and in a food processor pulse until coarse crumbs. In a bowl stir together bread crumbs and butter until combined well and press onto bottom of tart pan. Bake crust in middle of oven 15 minutes, or until golden brown, and cool in pan on a rack.
• Make filling:
• Shell shrimp and if desired devein. In a saucepan of boiling salted water cook shrimp until just cooked through, about 1 minute, and drain in a colander. Rinse shrimp under cold water and pat dry. Coarsely chop shrimp.
• If using red lumpfish caviar, in a fine sieve rinse and drain well. In a large bowl stir together shrimp, caviar, sour cream, mayonnaise, and heavy cream. In a small saucepan sprinkle gelatin over lemon juice and water and let stand 1 minute to soften. Heat gelatin mixture over low heat, stirring, until gelatin is dissolved. Cool mixture slightly and stir into shrimp mixture with chives, white pepper, and salt to taste.
• Pour filling into crust, spreading evenly. Chill tart, loosely covered with plastic wrap, at least 6 hours, or until filling is set, and up to 1 day. Garnish tart with chives.