Festive Shrimp Tarts Recipe

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

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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
MAKES:
60 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
60 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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

Nutritional Facts

1 each: 49 calories, 3g fat (0 saturated fat), 19mg cholesterol, 65mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 2g protein.

  • 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
  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

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MY REVIEW
katlaydee3 User ID: 3741999 259986
Reviewed Jan. 20, 2017

"I did not care for these at all. I don't know what the problem was but I was very disappointed and ended up dumping them all down the garbage disposal."

MY REVIEW
MamaPugh11 User ID: 6339249 105771
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
stobk User ID: 1294156 183788
Reviewed May. 21, 2009

"Just great - but I left out the corn."

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