Crispy Shrimp Phyllo Cups #RSC |
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Prep Time: 40 Minutes Cook Time: 8 Minutes |
Ready In: 48 Minutes Servings: 4 |
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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! 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:
1. Preheat oven to 350 degrees.
2. 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.
3. 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.
4. Place phyllo cups on a baking sheet. Carefully spoon a teaspoonful of shrimp mixture into each cup (do not overfill).
5. If serving immediately, bake for 8 minutes or until lightly browned. Drizzle with Sriracha or sprinkle with additional chives if desired.
6. May be made up to 2 hours in advance, refrigerated and then baked.
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