Shrimp Phyllo Nests
Crisp, golden appetizer cups look like little bird nests. Use them as a base for any number of toppings, such as smoked salmon and cream cheese, or red pepper jelly or goat cheese and roasted red peppers.
Servings: 20
Ingredients:
| Nutritional Info | |
| Per Piece: about | - |
| cal | 49 |
| pro | 4 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 3 g |
| fibre | trace |
| chol | 36 mg |
| sodium | 85 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 5% |
| vit A | 2% |
| vit C | 2% |
| folate | 1% |
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4 sheets phyllo pastry
2 tbsp (25 mL) butter, melted
2 cups (500 mL) small cooked peeled shrimp (12 oz/375 g)
2 tbsp (25 mL) light sour cream
2 tbsp (25 mL) light mayonnaise
2 tsp (10 mL) lemon juice
Dash Worcestershire sauce
Pinch each dry mustard, salt and pepper
2 green onions, chopped
Preparation:
Starting at long edge, roll up each sheet of phyllo; slice crosswise into thin strips. Place in bowl; drizzle with butter and toss to coat. Shape rounded 1 tbsp (15 mL) strips into nest formations on greased or parchment paper-lined baking sheet to form 20 nests. Bake in centre of 375°F (190°C) oven for 10 minutes or until golden. Let cool on pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 3 days.)
Meanwhile, set 20 shrimp aside for garnish. Chop remaining shrimp. In bowl, combine chopped shrimp, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, salt, pepper and half of the onions. (Make ahead: Cover and refrigerate for up to 1 day.)
Place 1 tbsp (15 mL) shrimp mixture in each nest. Top each with 1 reserved shrimp; sprinkle with remaining onions.
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For more ideas on cooking with Real Cream, click here |
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