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
Instructions
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.
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.
Originally Submitted
6/8/2010
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