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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 60 |
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These festive tarts always get rave reviews. I've made them well in advance and they're still party perfect later! Sheri Mosely Clermont, Florida Ingredients:
1 egg, lightly beaten |
1/2 cup mayonnaise |
1 tablespoon dijon mustard |
1 pound frozen cooked salad shrimp, thawed and patted dry |
4 green onions, chopped |
1 can (8-3/4 ounces) whole kernel corn, drained and patted dry |
1/4 cup chopped celery |
1/4 cup chopped sweet red pepper |
2 tablespoons capers, drained and minced |
1 tablespoon minced fresh cilantro |
2 garlic cloves, minced |
1 teaspoon chili powder |
1/4 teaspoon pepper |
4 packages (2.1 ounces each) frozen miniature phyllo tart shells |
1/2 small green pepper, cut into small strips |
Directions:
1. In a small bowl, combine the egg, mayonnaise and mustard. Stir in the shrimp, onions, corn, celery, red pepper, capers, cilantro, garlic, chili powder and pepper. Spoon about 2 teaspoonfuls filling into each tart shell.
2. Place on baking sheets; bake at 350° for 7-10 minutes or until tops begin to brown. Top with green pepper strips. Serve warm. Yield: 5 dozen.
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