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Shrimp Tartlets

Shrimp Tartlets - recipe card
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Delicate mini phyllo shells filled with a creamy, savory shrimp mixture, baked until golden and crisp. Each bite offers a luscious, briny filling contrasted with buttery, flaky pastry, perfect for elegant parties or a sophisticated snack.

Ingredients

Scale
  • 12 mini phyllo shells (from a 15-count box), thawed if frozen
  • 8 oz (226g) raw shrimp, peeled and deveined, tails removed
  • 4 oz (113g) full-fat cream cheese, softened to room temperature
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped yellow onion
  • 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat the oven to 375°F (190°C). Line a small baking sheet with parchment paper or a silicone baking mat. This ensures even heating and prevents the phyllo shells from sticking.
  2. Pat the raw shrimp very dry with paper towels. Excess moisture will steam the filling and make the tartlets soggy. Season the shrimp lightly with 1/8 teaspoon of the kosher salt and a pinch of the black pepper.
  3. Heat a small nonstick skillet over medium-high heat. When the pan is hot, add the shrimp in a single layer (work in two batches if needed) and cook for 1 minute per side, until just opaque and pink. Do not overcook; the shrimp will finish cooking in the oven. Transfer to a cutting board and let cool for 2 minutes.
  4. Finely chop the cooled shrimp into 1/4-inch pieces. Avoid over-chopping into a paste; you want small, distinct pieces for a pleasant texture.
  5. In a medium bowl, combine the softened cream cheese, minced garlic, chopped onion, parsley, lemon juice, remaining 1/8 teaspoon salt, and remaining black pepper. Stir until smooth and evenly mixed. If the mixture is too stiff, let it sit at room temperature for 5 minutes to soften further.
  6. Fold the chopped shrimp into the cream cheese mixture until just combined. Taste and adjust seasoning with an additional pinch of salt or squeeze of lemon if needed. Be mindful that the phyllo shells also have salt.
  7. Arrange the 12 mini phyllo shells on the prepared baking sheet. Using a small spoon or a piping bag fitted with a 1/2-inch round tip, carefully fill each shell with about 1 tablespoon of the shrimp filling, mounding it slightly above the rim. Do not overfill; the filling should stay within the shell to prevent overflow.
  8. Brush the exposed edges of each phyllo shell lightly with the melted butter using a small pastry brush. This promotes an even, golden-brown color and extra crispness. Reserve any remaining butter.
  9. Bake the tartlets on the center rack for 10 to 12 minutes, until the filling is set and lightly golden on top, and the phyllo edges are deep golden brown. Rotate the baking sheet halfway through for even browning. If they brown too quickly, tent loosely with foil for the last 3 minutes.
  10. Remove the baking sheet from the oven and let the tartlets cool on the sheet for 3 minutes. This allows the filling to firm up slightly so the shells remain crisp. Then transfer to a serving platter using a small offset spatula.
  11. Serve warm or at room temperature. For the best texture, enjoy within 1 hour of baking; the shells will soften over time from the filling’s moisture.

Notes

Store leftover baked tartlets in an airtight container in the refrigerator for up to 2 days. To reheat, place on a baking sheet and warm in a preheated 350°F (175°C) oven for 5 minutes, until the shells crisp again. Freezing is not recommended as the cream cheese and phyllo shells become soggy upon thawing. For a gluten-free version, use mini gluten-free phyllo shells or small endive leaves as cups.

Nutrition

Keywords: shrimp tartlets, shrimp appetizer, mini shrimp tarts, phyllo cups, easy appetizer, party snacks, seafood appetizer, baked shrimp, cream cheese filling, bite-sized

Find it online: https://copycatkitchenco.com/shrimp-tartlets/