Shrimp Tartlets Recipe

2 1/4 C. water
3/4 lb. unpeeled, medium-size fresh shrimp
1/2 C. grated Parmesan cheese, divided
1 (3-oz.) pkg. cream cheese, softened
1/4 C. sour cream
1 green onion, minced
1/2 t . Cajun seasoning
2 (2.1 oz.) pkgs. Frozen mini phyllo pastry shells

Bring water to a boil; add shrimp and cook for 3 to 5 minutes or just until shrimp turn pink. Drain shrimp and rinse with cold water. Peel shrimp and devein; finely chop.

Stir together 1 /4 cup Parmesan cheese and next 4 ingredients; stir in shrimp. Cover and chill for 8 hours.

Bake pastry shells according to package directions; cool completely. Store in airtight container for 8 hours if desired. Fill baked pastry shells with shrimp mixture. Place on baking sheets and sprinkle evenly with remaining Parmesan cheese.

Bake at 325F. for 10 to 15 minutes or until thoroughly heated. Serve immediately. To serve chilled, do not bake after filling shells. Cover and chill for 1 hour. Sprinkle with cheese just before serving.


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