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Festive Shrimp Tarts

 Festive Shrimp Tarts
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
60 ServingsPrep/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.

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Festive Shrimp Tarts (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.