Recipe courtesy of Paula Deen
Save Recipe Print
Mini Phyllo Cups for Shrimp Salad
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
24 mini phyllo cups
Level:
Easy
Total:
30 min
Prep:
20 min
Cook:
10 min
Yield:
24 mini phyllo cups
Level:
Easy

Ingredients

Directions

Preheat oven to 350 degrees F.

In a small saucepan over low heat, melt the butter with the garlic until fragrant.

Lay 1 sheet of phyllo dough on a work surface, brush it all over with the melted butter, sprinkle with a little Parmesan and chopped parsley, top with another sheet and repeat 3 more times until 4 sheets have been used. Cover the phyllo dough with a damp kitchen or paper towel while it sits on the counter to prevent it from drying out as you work. Repeat the stack with the remaining sheets so you end up with 2 stacks. With a large chef knife, cut each stack into 12 equal pieces, 4 by 3 inches. Lightly spray a mini muffin pan with nonstick cooking spray. Line each muffin cup with 1 of the phyllo pieces, gently pressing it down into the edges to form a cup. Repeat to make 24 mini phyllo caps.

Bake in a preheated oven for about 10 minutes or until light golden brown and crisp. Remove from oven and cool completely before filling.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Shrimp Salad

Recipe courtesy of Ina Garten

Shrimp Gumbo

Recipe courtesy of Alton Brown

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Baklava Cups

Recipe courtesy of Sunny Anderson

Fall Salad

Recipe courtesy of Tyler Florence

Mini Blueberry Galettes

Recipe courtesy of Ree Drummond

Sauteed Shrimp

Recipe courtesy of George Spriggs

Shrimp Scampi

Recipe courtesy of Lidia Bastianich

Venetian Shrimp and Scallops

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword