Tempting Shrimp Phyllo Tarts Recipe
Tempting Shrimp Phyllo Tarts Recipe photo by Taste of Home

Tempting Shrimp Phyllo Tarts Recipe

Publisher Photo
Writes Heather Melnick of Macedon, New York, “this appetizer has been a real hit at church receptions and family events.” With shrimp, a little wine, and phyllo, these little tarts will “upscale” any party.
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min.
MAKES:15 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min.
MAKES: 15 servings

Ingredients

  • 4 ounces reduced-fat cream cheese
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 3 tablespoons white wine or fat-free milk
  • 1/2 cup chopped cooked peeled shrimp
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 to 1/2 teaspoon dried thyme
  • 2 packages (1.9 ounces each) frozen miniature phyllo tart shells

Nutritional Facts

2 tarts equals 76 calories, 4 g fat (1 g saturated fat), 14 mg cholesterol, 150 mg sodium, 5 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Directions

  1. In a small bowl, combine the cream cheese, cheddar cheese and wine or milk. Stir in the shrimp, onion powder, salt and thyme. Cover and refrigerate for at least 2 hours to allow flavors to blend.
  2. Spoon filling by heaping teaspoonfuls into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until shells are lightly browned. Serve warm. Refrigerate leftovers. Yield: 2-1/2 dozen.
Originally published as Tempting Shrimp Phyllo Tarts in Light & Tasty December/January 2007, p30

Nutritional Facts

2 tarts equals 76 calories, 4 g fat (1 g saturated fat), 14 mg cholesterol, 150 mg sodium, 5 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Tempting Shrimp Phyllo Tarts

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 16, 2010

"Everyone always asks us to make or bring this appetizer. It is everyone's favorite, even our neighbor who doesn't like shrimp!"

MY REVIEW
Reviewed Nov. 28, 2009

"We added 3 or 4 slices of Kalamata and green olive after baking. Next time we may add chopped olives with the crab mixture before baking."

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