Mini Phyllo Cups Filled With Shrimp Salad (Paula Deen)

READY IN: 35mins




  • 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.