Shrimp and Benne Seed Tartlets |
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Prep Time: 17 Minutes Cook Time: 8 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Ingredients:
1 pound unpeeled, medium-size fresh shrimp |
3 cups water |
1/4 cup mayonnaise |
1/4 cup sour cream |
1 tablespoon grated lemon zest |
2 teaspoons fresh lemon juice |
2 teaspoons creole seasoning |
1/3 cup diced celery |
2 tablespoons thinly sliced green onions |
garnish: thinly sliced green onions |
Directions:
1. Prepare and bake Tartlet Shells.
2. Peel and devein shrimp. Bring water to a boil; add shrimp. Cook 3 to 5 minutes or until shrimp turn pink; drain. Coarsely chop shrimp, and pat dry with a paper towel.
3. Stir together mayonnaise and next 4 ingredients in a large bowl. Add shrimp, celery, and 2 tablespoons green onions.
4. Fill each Tartlet Shell with 1 heaping tablespoonful shrimp salad. Garnish, if desired. Serve immediately.
5. Make Ahead: Tartlet shells can be baked up to 24 hours ahead. Store in an airtight container.
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