“Found from an Athens Foods recipe sheet. You need 2-3 boxes of mini phyllo cups(shells).”
READY IN:
30mins
YIELD:
30-45 shells
UNITS:
US

Ingredients Nutrition

Directions

  1. Remove phyllo shells from freezer to thaw.
  2. Slice scallions.
  3. Chop shrimp, parsley and onion; mince garlic.
  4. In a medium bowl, mix cream cheese, sour cream, and mayonnaise together until smooth.
  5. Stir in scallions, shrimp, parsley, onion, garlic and remaining ingredients until well combined.
  6. Season with salt and pepper. Using a teaspoon or pastry pipe, fill each phyllo shell with about 1 heaping teaspoon of the spread.
  7. Garnish with sliced scallions or parsley.
  8. Serve chilled.
  9. Spread keeps for one day, covered and chilled.

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