Spicy Dill Shrimp Salad in Phyllo Cups
As part of the Three Course Meal challenge on the Finale of The Great American Recipe, I was going to make this absolute banger of an appetizer - Shrimp Salad in Phyllo Cups. Jenny introduced me to this recipe in the early stages of our relationship and it's become a staple in our house since then. I've made some tweaks, but it's damned nearly perfect as is.
The shrimp dip starts off sweet and creamy with a heavy hit of dill and ends in a slight fruity burn from those chiles. This dip gets absolutely demolished in our house during the holidays. My wife and I have learned to make double or even triple the recipe to ensure that we have some for that nibble with the nightcap.
1 lb. fresh shrimp, deveined
1 clove garlic, minced
4 tablespoons butter
1 cup mayonnaise
4 ounces Swiss cheese, finely shredded
1/3 cup chopped green onions
1 tablespoon fresh lemon juice
1 tablespoon fresh dill
1/2 teaspoon birdseye chiles
1 box of Athens phyllo shells
Salt to taste
In a medium skillet over medium heat, melt 4 tablespoons of butter until foaming.
Add the garlic and birdseye chiles, sautéing for 1 minute.
Add the shrimp and sauté for approximately 4 minutes or until the shrimp go pink and the C shape is formed.
Set aside to cool, refrigerate if need be.
Once the shrimp is cooled, chop into a rough dice.
In a medium bowl. Combine shrimp, mayonnaise, cheese, green onions, lemon juice, dill and chiles until well mixed. Salt to taste!
Cover and refrigerate until serving.
Bake the phyllo shells according to the directions.
To serve, add a generous dollop of the shrimp salad to the phyllo cups.
If you can't find the phyllo cups, a nice water cracker absolutely crushes it with this dish. Or just some Ritz.
You do you.
Depending on how heavy handed you are with the shrimp dip, you may have extra for crackers later!
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