Another popular appetizer from Christmas were these Mozzarella Shrimp Bites. The phyllo shells provide a nice crunchy shell to hold a creamy shrimp filling.
I would urge you to taste the filling before adding it to the shells to see if you want to add extra seasoning. Everything is cooked at this point, so taste away and see what you think. For the recipe below, I have adjusted the seasonings and increased them, as I found that the original recipe had almost no flavor to the filling. The recipe below reflects the changes I made.
Delicious, creamy shrimp filling in crunchy little phyllo shells. A perfect party appetizer. Enjoy!
Notes: I had extra filling left over. I could have gotten a third package of phyllo shells and used about 1/3 to 1/2 of the package. Keep that in mind. Leftover filling is also great on ciabatta bread and baked or dip some toasted baguette slices in it. One reviewer at the ToH site suggested adding a small dab of cocktail sauce on the top, after they have been baked.
Mozzarella Shrimp Bites
Makes about 30 servings
- 6 ounces cream cheese
- 2 tablespoons sour cream
- 2 tablespoons minced fresh parsley, or 2 teaspoons dried
- 2 teaspoons dried minced onion (any variety you like)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon seafood seasoning, such as Old Bay
- 1 cup finely chopped cooked peeled shrimp
- 1/2 cup shredded mozzarella cheese
- 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
- In a small bowl, beat cream cheese and sour cream until blended. Add the parsley, onion, Worcestershire sauce and seafood seasoning; mix well. Stir in shrimp and mozzarella cheese. Taste for seasoning and increase the onion/Worcestershire/seafood seasoning if you desire.
- Spoon filling into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until shells are lightly browned. Serve warm or cold. Refrigerate any leftovers. To reheat, bake at 400f degrees for about 15 minutes.
Recipe adapted from Taste of Home.