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Festive Shrimp Tarts Recipe
Festive Shrimp Tarts Recipe photo by Taste of Home

Festive Shrimp Tarts Recipe

Read Reviews (2)
5 2
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:60 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 60 servings

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

Nutritional Facts

1 tart equals 49 calories, 3 g fat (trace saturated fat), 19 mg cholesterol, 65 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein.

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.
Originally published as Festive Shrimp Tarts in Taste of Home June/July 2009, p24

Nutritional Facts

1 tart equals 49 calories, 3 g fat (trace saturated fat), 19 mg cholesterol, 65 mg sodium, 3 g carbohydrate, trace fiber, 2 g protein.

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Festive Shrimp Tarts(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Dec. 27, 2011

I made these for a Christmas Eve get together and they were the hit of the party! One person even said that they were the favorite out of all of the recipes I had ever made. I prepared the filling the day before and let set in the fridge overnight. Would definitely make again!!

MY REVIEW
Reviewed May. 21, 2009

Just great - but I left out the corn.

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