Tempting Shrimp Phyllo Tarts Recipe

3.5 2 3
Tempting Shrimp Phyllo Tarts Recipe
Tempting Shrimp Phyllo Tarts Recipe photo by Taste of Home
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Tempting Shrimp Phyllo Tarts Recipe

Read Reviews
3.5 2 3
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.
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min.
MAKES:
15 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min.

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

Directions

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.
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 each: 76 calories, 4g fat (1g saturated fat), 14mg cholesterol, 150mg sodium, 5g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

  • 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
  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

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cbergan User ID: 1967024 98803
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
taekmurphy User ID: 1939740 160930
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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