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 325°F. 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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