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.
- Author
- Brian Leigh
- Prep Time
- 15 minutes
- Cook Time
- 5 minutes
- Servings
- 15
- Category
Appetizer
- Cuisine
Americana
Ingredients
- 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 Somethin’ To Dill With
- 1 box of Athens phyllo shells
- Salt to taste
Directions
- In a medium skillet over medium heat, melt 4 tablespoons of butter until foaming.
- Add the garlic, 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 and Somethin’ To Dill With 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.
