Skip to main content

Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!


Mozzarella Shrimp Bites


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

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.

Comments

  1. Is it possible that we are twins separated at birth?! ;-) I almost made something very similar to this over the weekend! They look amazing, now I wish I had done it!

    ReplyDelete
    Replies
    1. Hah! I actually made your banana cake yesterday :)

      Delete
    2. That is one of my favorites! I'm making a different banana cake recipe this weekend. I hope it loves up to that bar!

      Delete
  2. These look fantastic! Anything with shrimp has my heart :)

    ReplyDelete
  3. Can I use canned shrimp in the Mozzarella Shrimp Bites

    ReplyDelete

Post a Comment

Popular posts from this blog

Neiman Marcus Chicken Salad

This tasty Neiman Marcus Chicken Salad has a secret ingredient that gives the texture of the salad a wonderfully creamy texture. What is it ? Freshly whipped cream folded into the chicken, almond and grape salad. It works and it is wonderful.

Serve on a bed of curly lettuce, with crackers or on a croissant. Enjoy!


Chicken Doritos Casserole

I'm not even gonna pretend that this anything but what I call "Trash Food." Every once in a while trash food is the best kind of food, comforting and totally delicious. Chicken Doritos Casserole fits that description perfectly. Enjoy!


Stick of Butter Rice

This delicious side dish was a hit at my house. The raving over this recipe was intense. To put it mildly, everyone loved it.

Personally, I felt that the amount of butter could be cut down a bit in this recipe. I'll leave that up to you guys to decide what you think is best. I think I would go with 1/3 cup and see how that goes next time around. If you have unsalted butter I'd also recommend that you go with that, instead of the standard salted butter. Between the condensed soup and broth, it can get a bit salty.

Note that for this recipe you want to use standard white rice, not instant rice. Enjoy!