Crisp, golden appetizer cups look like little bird nests. Use them as a base for any number of toppings, such as smoked salmon and cream cheese, or red pepper jelly or goat cheese and roasted red peppers.
- Portion size 20 servings
Ingredients
Method
Starting at long edge, roll up each sheet of phyllo; slice crosswise into thin strips. Place in bowl; drizzle with butter and toss to coat. Shape rounded 1 tbsp (15 mL) strips into nest formations on greased or parchment paper-lined baking sheet to form 20 nests. Bake in centre of 375°F (190°C) oven for 10 minutes or until golden. Let cool on pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 3 days.)
Meanwhile, set 20 shrimp aside for garnish. Chop remaining shrimp. In bowl, combine chopped shrimp, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, salt, pepper and half of the onions. (Make ahead: Cover and refrigerate for up to 1 day.)
Place 1 tbsp (15 mL) shrimp mixture in each nest. Top each with 1 reserved shrimp; sprinkle with remaining onions.
Nutritional facts <b>Per Piece:</b> about
- Sodium 85 mg
- Protein 4 g
- Calories 49.0
- Total fat 2 g
- Cholesterol 36 mg
- Saturated fat 1 g
- Total carbohydrate 3 g
%RDI
- Iron 5.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 2.0
