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Festive Shrimp Tarts Recipe

Festive Shrimp Tarts Recipe

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. YIELD:60 servings


  • 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.

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.

Reviews for Festive Shrimp Tarts

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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!!"

Reviewed May. 21, 2009

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

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Wine Pairings

Light-Bodied White Wine

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