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Tempting Shrimp Phyllo Tarts

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
    2-1/2 dozen


  • 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


  • 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.
Nutrition 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.
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  • debstamp
    Apr 22, 2019

    I made these exactly as written using the 1/2 tsp of thyme and they were good. I think if I were to make them again I would lean more towards the 1/4 tsp as I found the taste of the thyme overpowered the shrimp a bit. I used a medium cheddar and would probably use a sharper cheddar to give it a little more of a cheese flavor.

  • cbergan
    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!

  • taekmurphy
    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.