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Caper-Shrimp Phyllo Tarts
Ingredients
-
3/4
cup dairy sour cream dill-flavor dip
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1/2
teaspoon finely shredded lemon peel
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1
teaspoon lemon juice
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2
2.1 ounce package baked miniature phyllo dough shells (30 total)
-
2
tablespoons capers, drained
-
30
peeled, cooked small to medium shrimp (with tails)
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Fresh dill sprigs (optional)
-
Finely shredded lemon peel (optional)
Directions
In a small bowl, stir together dill dip, the 1/2 teaspoon lemon peel, and the lemon juice. Fill phyllo shells with dill dip mixture (about 1 teaspoon per shell). Sprinkle capers evenly over dip mixture. Place 1 shrimp, tail up, in each cup. If desired, garnish with small dill sprigs and additional lemon peel. Makes 30 tarts.
From the Test Kitchen
- Make Ahead Tip Prepare tarts as directed. Cover and chill for up to 2 hours before serving.
Nutrition Facts
(Caper-Shrimp Phyllo Tarts)
- Servings Per Recipe 30,
- Calories 51,
- Protein (gm) 4,
- Carbohydrate (gm) 3,
- Fat, total (gm) 2,
- Cholesterol (mg) 32,
- Saturated fat (gm) 1,
- Sodium (mg) 106,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
Made this for Thanksgiving and it was a big hit. I would however take the tail off the shrimp. It may not be as pretty but it was much easier to eat. Would make it again.
11/26/2011 11:56:21 PM Report Abuse