Chicory Cups With Prawns Mango Recipes

SHRIMP MANGO LETTUCE CUPS

Shrimp Mango Lettuce Cups image

Provided by Ree Drummond : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 11

Ingredients

Zest of 1 lemon and juice of 1/2 lemon
1 clove garlic, grated
1/2 cup olive oil
Handful fresh cilantro, chopped
24 cooked jumbo shrimp, chilled
2 avocados, cut into large chunks
1 mango
1/2 small red onion, thinly sliced
Kosher salt and freshly ground black pepper
6 Bibb or butter lettuce cups
Minced fresh chives, for serving

Steps:

In a medium bowl, combine the lemon zest and juice and garlic. Add the olive oil and cilantro, then whisk until it's all mixed together.
Place the shrimp in a bowl, pour in half of the lemon-cilantro dressing and stir to coat. Place in the fridge to marinate for 20 minutes or up to a couple hours.
Add the avocado to the bowl with the rest of the dressing.
Dice up the mango: Slice off both halves around the pit, score the flesh inside the skin and invert the skin to pop out the good stuff. Then, slice off the mango pieces so they fall into the bowl with the avocado. Add the red onion and some salt and pepper and gently mix it all together.
To serve, arrange 4 shrimp in the center of each lettuce leaf and spoon the mango-avocado salad on top. Sprinkle chives over the top to make 'em extra pretty.

SHRIMP IN PHYLLO CUPS

Shrimp in Phyllo Cups image

I almost didn't make these appetizers for last year's Christmas party because I was running out of time, but I knew they'd be a tasty hit. Simple to make, the cups have few ingredients and look beautiful on the plate-very gourmet! This turned out to be one of the night's favorites, and they just flew off the plate. -Terri Edmunds, Naperville, Illinois

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield about 3-1/2 dozen.

Number Of Ingredients 7

Ingredients

1 pound peeled and deveined cooked shrimp (61-70 per pound), finely chopped
1 medium celery rib, finely chopped
1/2 cup Thousand Island salad dressing
2 tablespoons mayonnaise
1 tablespoon lemon juice
3 packages (1.9 ounces each ) frozen miniature phyllo tart shells
2 tablespoons chopped fresh parsley

Steps:

Mix shrimp and celery. In a bowl, mix salad dressing, mayonnaise and lemon juice; pour over shrimp mixture. Stir to combine. Refrigerate, covered, 1 hour., Meanwhile, bake and cool tart shells according to package directions. Just before serving, fill shells with shrimp mixture. Sprinkle with parsley.

Nutrition Facts :

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