Prep 25 mins
Cook 10 mins
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!
- 2 cups shrimp, cooked, peeled, and finely diced, about 1 pound
- 1⁄2 cup celery, finely diced
- 1 tablespoon green onion, minced
- 1 1⁄2 tablespoons fresh lemon juice
- 1⁄2 cup mayonnaise
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 (15 count) packagefrozen miniature phyllo cups, thawed (or fresh, recipe follows)
MINI PHYLLO CUPS
- 1⁄2 cup butter
- 2 garlic cloves, minced
- 8 sheets phyllo dough
- 4 tablespoons grated parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 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.