Crispy Shrimp Phyllo Cups #RSC
"Ready, Set, Cook! Hidden Valley Contest Entry. This appetizer makes a statement with Sriracha sauce adding some kick to a healthy, pop-in-your-mouth appetizer! Your guests get a surprise crunch with baby carrots and red pepper in these morsels!"
photo by kitchenchemistrypro
- Ready In:
- 48mins
- Ingredients:
- 12
- Yields:
-
30 mini cups
- Serves:
- 6-8
ingredients
- 1 tablespoon butter, unsalted
- 1⁄3 cup baby carrots, finely chopped
- 1⁄3 cup red pepper, sweet, finely chopped
- 1 1⁄2 tablespoons shallots, finely chopped
- 1⁄2 cup shrimp, cooked and finely chopped
- 1 (1 ounce) package Hidden Valley® Original Ranch® Dressing and Seasoning Mix
- 1⁄2 cup cream cheese, not fat free
- 1⁄4 cup parmesan cheese, grated
- 1 tablespoon chives, chopped
- 1 teaspoon lemon juice, fresh
- 1⁄2 teaspoon sriracha sauce, found in Asian aisle
- 2 (2 ounce) packages miniature phyllo cups
directions
- Preheat oven to 350 degrees.
- In a small skillet, melt butter over medium heat; add carrots, red pepper and shallot. Sauté for 3-5 minutes or until crisp-tender. Remove from heat and set aside.
- In a small bowl, combine shrimp and 1Tbsp. of Hidden Valley Original Ranch Seasoning; toss to coat. Add cream cheese, Parmesan cheese, chives, lemon juice and Sriracha sauce; mix until blended. Stir 1 tablespoons of Hidden Valley Original Ranch Seasoning and reserved carrot mixture; mix well.
- Place phyllo cups on a baking sheet. Carefully spoon a teaspoonful of shrimp mixture into each cup (do not overfill).
- If serving immediately, bake for 8 minutes or until lightly browned. Drizzle with Sriracha or sprinkle with additional chives if desired.
- May be made up to 2 hours in advance, refrigerated and then baked.
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Reviews
-
Colorful and tasty appetizer. WOW! -
I made these for a Super Bowl party and they were a huge hit! Everyone wanted the recipe, very tasty! -
Will definitely try this for the shrimp-loving friends! It has a beautiful presentation. -
This is an easy yummy recipe that wows the guests. If you don't have time to get to the asian market to get the sriracha sauce you could leave it out (although it would be a shame) or substitute something like sweet chill sauce if you like.
