Very Tasty And Very Easy Shrimp Tartlets Recipes

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SHRIMP TARTLETS RECIPE - (4.2/5)



Shrimp Tartlets Recipe - (4.2/5) image

Provided by ctozzi

Number Of Ingredients 14

Pastry:
1/2 cup (125 ml) Hard margarine (or butter), softened
4 oz. (125 g) Cream cheese, softened
1 cup (250 ml) All-purpose flour
Filling:
3/4 cup (175 ml) Cooked tiny shrimp (or 1 can 4 oz., 113 g, rinsed and drained)
1 Large egg
1 tbsp (15 ml) Chopped chives
1/4 tsp (1 ml) Onion powder
1/4 tsp (1 ml) Dill weed
1/4 tsp (1 ml) Salt
1/16 tsp (.5 ml) Pepper
1/2 cup (125 ml) Milk
1 cup (250 ml) Grated Swiss cheese

Steps:

  • Pastry: Mix margarine, cream cheese and flour in bowl until smooth. Divide into 24 equal balls. Press into un-greased mini-muffin or tart pans about 11/z inch (3.8 cm) wide at top. Press on bottom and up sides. Filling: Divide shrimp among pastry-lined cups. Put remaining 8 ingredients into blender. Process until smooth. Pour over shrimp. Bake in 350°F (175°C) oven for 20 to 25 minutes until set.

SHRIMP TARTLETS



Shrimp Tartlets image

Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. -Gina Hutchison, Smithville, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2-1/2 dozen.

Number Of Ingredients 9

1 package (8 ounces) cream cheese, softened
1-1/2 teaspoons Worcestershire sauce
1 to 2 teaspoons grated onion
1 teaspoon garlic salt
1/8 teaspoon lemon juice
2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1/2 cup seafood cocktail sauce
30 peeled and deveined cooked shrimp (31-40 per pound), tails removed
Optional: Minced fresh parsley and lemon wedges

Steps:

  • Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp., Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.

Nutrition Facts : Calories 61 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 143mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

FABIENNE'S CURRIED SHRIMP TARTLETS



Fabienne's Curried Shrimp Tartlets image

This little tartlet stemmed from my frustration trying to make "phyllo purses." Perfect appetizer before a fancy dinner or brunch with your friends. It's bursting with shrimp, curry, sun-dried tomatoes, green onions, ginger, cumin, coriander, turmeric, and topped with an egg...all hidden under the last sheets of phyllo dough. Well worth your time!

Provided by Fabienne Riesen

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 4

Number Of Ingredients 16

cooking spray
2 tablespoons olive oil
8 green onions, chopped
2 tablespoons finely chopped sun-dried tomatoes in oil
1 (1 inch) piece fresh ginger, grated
1 lemon, zested and juiced
2 cloves garlic, chopped
1 teaspoon hot Madras curry powder
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 ½ cups chopped raw shrimp
2 tablespoons heavy cream
6 ounces phyllo pastry
4 large eggs
salt and ground black pepper to taste
2 tablespoons salted butter, melted

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray 4 tartlet pans with cooking spray.
  • Heat oil in a small pan over medium-low heat. Cook and stir green onions, sun-dried tomatoes, ginger, lemon zest and juice, garlic, curry powder, coriander, and turmeric until the onions are translucent, 5 to 7 minutes. Increase the heat to medium, add shrimp, and mix until they turn pink, 3 to 4 minutes. Add cream and set aside.
  • Divide the phyllo dough into layers, about 1/16 inch thick. Spray each side with cooking spray, then use to line the prepared pans. Fill each with the shrimp mixture, then top with an egg and season with salt and pepper. Cover with another layer of sprayed phyllo dough. Brush tops with melted butter.
  • Cook in the preheated oven until tops are golden brown, about 20 minutes.

Nutrition Facts : Calories 399.5 calories, Carbohydrate 30.6 g, Cholesterol 284.1 mg, Fat 23.6 g, Fiber 3.7 g, Protein 18.7 g, SaturatedFat 8.6 g, Sodium 484.6 mg, Sugar 1.9 g

SHRIMP TARTS



Shrimp Tarts image

Shrimp, Parmesan and green onions are the flavorful combo that creates a delicious made-for-brunch finger food.

Provided by Betty Crocker Kitchens

Categories     Brunch

Time 35m

Yield 24

Number Of Ingredients 8

1/2 cup Original Bisquick™ mix
1/2 cup milk
1/4 cup sour cream
1/2 teaspoon Worcestershire sauce
2 eggs
2/3 cup shredded Parmesan cheese
1/2 cup chopped cooked shrimp
4 medium green onions, sliced (1/4 cup)

Steps:

  • Heat oven to 400°F. Spray 24 miniature (1 3/4x1 inch) muffin cups with cooking spray.
  • In medium bowl, beat Bisquick mix, milk, sour cream, Worcestershire sauce and eggs with spoon until blended. Stir in remaining ingredients. Spoon about 1 tablespoon mixture into each muffin cup.
  • Bake 15 to 20 minutes or until golden. Cool 5 minutes. Loosen sides of tarts from pan; remove from pan.

Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Tart, Sodium 95 mg, Sugar 0 g, TransFat 0 g

VERY TASTY AND VERY EASY SHRIMP TARTLETS



Very Tasty And Very Easy Shrimp Tartlets image

We had 2 sons who got married last year and I prepared all the food for their rehearsal dinners. I made these and they were a huge hit. Of course I had to make several batches as there were 30 people at each dinner.

Provided by Dana Ramsey

Categories     Seafood Appetizers

Time 15m

Number Of Ingredients 8

1 8 oz. of soften cream cheese, regular or light
1 1/2 tsp worcestershire sauce
2 tsp grated onion
1 tsp garlic powder/salt
1/8 tsp lemon juice
2 pkg 1.9 oz each frozen mini phyllo tart shells
1/2 c cocktail sauce
30 deveined, peeled & cooked medium shrimp

Steps:

  • 1. In a small bow, combine the cream cheese, worcestershire sauce, grated onion, garlic power/salt and lemon juice. Blend well.
  • 2. Spoon into the tart shells and top with cocktail sauce and shrimp. Regrigerate until ready to serve.
  • 3. Tipp: You can either use the shrimp plain or steam them in old bay seasoning. I've made them both ways and either way is great. Enjoy.

SHRIMP TART



Shrimp Tart image

Categories     Food Processor     Bake     Lunch     Buffet     Mayonnaise     Shrimp     Summer     Chill     Sour Cream     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 Servings

Number Of Ingredients 15

For pumpernickel crust
9 ounces dense pumpernickel (about eight 4-inch-square slices; preferably Wild's multigrain Danish)
5 tablespoons unsalted butter, melted and cooled
For shrimp filling
1 1/4 pounds medium shrimp (about 36)
3 tablespoons golden or red lumpfish caviar (from a 2-ounce jar)
2 cups sour cream
1/2 cup mayonnaise
1/2 cup heavy cream
2 teaspoons unflavored gelatin
3 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon finely chopped fresh chives
freshly ground white pepper to taste
Garnish: coarsely chopped fresh chives

Steps:

  • Make crust:
  • Preheat oven to 350° F. and lightly oil rim of a 12-inch tart pan with removable fluted rim.
  • Tear pumpernickel into pieces and in a food processor pulse until coarse crumbs. In a bowl stir together bread crumbs and butter until combined well and press onto bottom of tart pan. Bake crust in middle of oven 15 minutes, or until golden brown, and cool in pan on a rack.
  • Make filling:
  • Shell shrimp and if desired devein. In a saucepan of boiling salted water cook shrimp until just cooked through, about 1 minute, and drain in a colander. Rinse shrimp under cold water and pat dry. Coarsely chop shrimp.
  • If using red lumpfish caviar, in a fine sieve rinse and drain well. In a large bowl stir together shrimp, caviar, sour cream, mayonnaise, and heavy cream. In a small saucepan sprinkle gelatin over lemon juice and water and let stand 1 minute to soften. Heat gelatin mixture over low heat, stirring, until gelatin is dissolved. Cool mixture slightly and stir into shrimp mixture with chives, white pepper, and salt to taste.
  • Pour filling into crust, spreading evenly. Chill tart, loosely covered with plastic wrap, at least 6 hours, or until filling is set, and up to 1 day. Garnish tart with chives.

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