Shrimp Cups #FishFridayFoodies

These gorgeous little shrimp cups look so elegant and taste so wonderful that nobody will guess how very easy they were to make.

It's time for Fish Friday Foodies.......

Stacy of Food Lust People Love is hosting this month and asked us to serve up fish/seafood in pastry.  What a wonderful combination.  Let's take a look at what the everyone is sharing today......

• Gluten Free Prawn /Shrimp Quiche - with Homemade Gluten Free Pie Crust from Sneha's Recipe
• Salmon and Shrimp Strudel from Food Lust People Love
• Shrimp Cups from A Day in the Life on the Farm
• Shrimp in a Blanket from Karen's Kitchen Stories

I had the neighbors over for a Valentine Day Dinner with a Mardi Gras Flare.  I made up these little shrimp cups to have as appetizers with cocktails before the dinner that started with Tomato Bisque, followed by a Sunburst Salad  and Cajun Fish and Chips as the entree.  It was a perfect Fish Friday Feast.

I love combining seafood and pastry.  Lobster Pot Pie is an easy and elegant meal when you are trying to impress.  Salmon in Puff Pastry makes an amazing dinner and this Smoked Salmon Quiche is perfect for lunch.

But when it is an appetizer that you want to serve up, you don't have to look any further than these delicious shrimp cups or one of the appetizers linked in the recipe below.

Yield: 8 servings (3 per person)

Author: Wendy Klik

Shrimp Cups

These gorgeous little shrimp cups look so elegant and taste so wonderful that nobody will guess how very easy they were to make.

Prep time: 10 MinCook time: 4 MinInactive time: 1 HourTotal time: 1 H & 14 M

Ingredients

• 1/2 lb, cleaned, deveined salad shrimp
• 1 small rib celery, cut into 4 pieces
• 1/4 c. prepared Thousand Island dressing
• 1 T. Miracle Whip
• Juice of 1/2 lemon
• 24 miniature phyllo tart shells

Instructions

1. Remove 24 shrimp and set aside in the refrigerator. Place remaining shrimp in a food processor with the celery and pulse until minced.
2. Add the Thousand Island, Miracle Whip and lemon juice and pulse 2 or 3 times until combined. Spoon into a bowl and refrigerate for at least an hour.
3. While shrimp is chilling cook the phyllo cups per package directions until crisp and set aside to cool.
4. Fill each cup with the shrimp mixture, top with the whole shrimp and serve.

Notes

Adapted from a recipe found at Taste of Home

Similar Recipes

Crab Puffs

Cranberry Topped Crab Puffs

Seafood Mini Quiches ala Sid

Property of A Day in the Life on the Farm