Mini Phyllo Cups Filled with Shrimp Salad

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Wow! I sauteed the shrimp in EVOO with a bit of Old Bay, salt and pepper and followed the rest of the recipe exactly. Used frozen phyllo cups, generously filling 15 cups with a bit left over. A big hit with the family, even my 17 year old son and the hubby (thought it might be too "girlie" for them. Love the idea of crumbling bacon on top, so will try that next time.

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One of the most delicious and easiest recipes to follow. Made it for my friends at our weekly "gathering" and they absolutely loved it (as did I! I used "store-bought" phyllo cups and they worked out just fine--tasty and easy to use. Thank you, Paula!

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tasted amazing the fresh ingredients really put the icing on the cake can't wait to make more

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I made these for a small party and people liked them, even a picky-eater teenager. My grocery store didn't have the pre-made phyllo cups, so I bought phyllo dough and garlic-buttered 4 sheets at a time, cutting them in squares and pressing them down in mini cupcake pan cups. This took longer than I expected, but I don't know if the taste was better than pre-made. You'll have phyllo dough left over, so wrap well and keep in the fridge for another time.

The shrimp would have been more flavorful if it had been marinated and grilled (then dried off with paper towels prior to chopping it up for the salad filling. I used fat free Miracle Whip because that's my favorite substitute for fatty mayo. I did add extra Old Bay and a dash of cayenne pepper, plus I put fresh grated parmesan cheese in the bottom of each cup when baking. Still, I thought the finished product was a bit bland for my taste. This recipe filled 24 mini cups with just a 1/4 cup of filling left over.

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Made this yesterday for a party . Followed the recipe exactly and decided to use pre-made phyllo cups to save on time. The presentation was really pretty and the salad was quite nice.... light, summery and the celery added the perfect amount of crunch.

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This was a big hit! We kicked it up a notch by finely chopping one spicy habenero chile into the mix, and added some garlic pepper for a little more flavor.

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I made these tasty little bites a few times at home...loved them. This summer I made 200 of them for my sisters baby shower...they were a huge hit. They are so pretty too...everyone was pleased, especially the mother to be; Thanks Paula...you never let me down.

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I made this dish to take to a cocktail party and it was a HUGE hit. Gone in 2 minutes. Had at least 10 people ask me for the recipe. I'm glad I read the reviews for ideas on seasoning and consistency. Definitely add some Old Bay and a dash of cayenne. It makes the dish. Couldn't find the pre-made mini-phyllo cups and ended up making them per the recipe. They were well worth the effort. We're having company this weekend and making this dish again!! Thanks, Paula.

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AWESOME! Take the time to make the phyllo cups--it's worth it!

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Made this yesterday for a Garden Club Covered Dish - Used two packages of mino phyllo shells thawed and then crisped in the oven at 400 for about 6 min - Used 8 oz container of Private Selection crab claw meat, 4 oz pkg of frozen cooked coctail shrimp (not much taste and very wet - squuezed them out in a towel, cut mayo with sourcream (i am not a mayo fan and otherwise followed the recipe. Filled all 30 cups with enough leftover for my husband to snack on with crackers. Garnished each with a carrot curl for color and and freshly chopped bacon (not the jar stuff for a little extra crunch. Omitted salt. They were a big hit and so easy and quick.

Tip: For a covered dish - Use the plastic trays the cups are packaged in to transport and then place on a platter scattered with parsley and pansies. I used a silver cake stand.

The crab on sale was the same price as good shrimp and required no peeling, cooking or chopping.