Shrimp and cream cups
Shrimp and cream cups

Preparation time 30 minutes

Total time: 1 hour

Ingredients

  1. 3 sheets phyllo pastry
  2. 45 mL (3 tbsp.) melted butter
  3. 30 mL (2 tbsp.) sesame seeds
  4. 30 mL (2 tbsp.) Shrimp filling
  5. 1 bag (340 g) frozen cooked, peeled tail-on shrimp, 41-50 count, thawed
  6. 250 mL (1 cup) 35% M.F. cream, whipped
  7. 5 mL (1 tsp.) finely chopped lime zest
  8. 15 mL (1 tbsp.) finely chopped hot red pepper
  9. 15 mL (1 tbsp.) finely chopped marinated ginger (for sushi)
  10. 1 garlic clove, finely chopped
  11. 15 mL (1 tbsp.) finely chopped fresh coriander
  12. 1 green onion, thinly sliced
  13. To taste, salt and pepper
  14. 24 fresh coriander leaves, for garnish
  15. 6 thin slices of lime, each cut into four

Directions

  1. Preheat oven to 180°C (350°F).
  2. Place a sheet of phyllo pastry on a fl at work surface. Brush with melted butter and sprinkle one third of sesame seeds over top. Cover with a second sheet of phyllo; brush on butter and sprinkle with sesame seeds.
  3. Top with a third sheet of phyllo pastry. Brush with remaining butter and sprinkle on remaining sesame seeds. Cut phyllo sheets into 24 equal squares. Line mini-muffi n tin with pastry squares to form cups. Bake in the oven for 7 minutes, or until pastry is golden. Allow to cool.
  4. Reserve 12 whole shrimp for garnish. Remove tails from remaining shrimp and chop coarsely. In a bowl, gently combine whipped cream, chopped shrimp, lime zest, hot pepper, ginger, garlic, coriander and green onion. Season with salt and pepper to taste.
  5. Transfer shrimp mixture to phyllo cups, dividing evenly. Garnish each cup with a whole shrimp or a ginger rosette, as well as a coriander leaf and a quarterslice of lime. Enjoy!

Note: To serve as appetizers on a bed of baby salad leaves, bake phyllo cups in a regular muffin tin.
Variation: Replace sesame seeds by unsweetened coconut and hot pepper by 5 mL (1 tsp.) curry paste.

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