Friday, February 26, 2010

Spicy Shrimp Cups


3 tablespoons butter

1 tablespoon olive oil

1/3 cup chopped celery stalk

1/3 cup chopped green pepper

1/3 cup chopped green onions

2 dashes hot sauce (or however much you want), such as Frank's

1 teaspoon salt

2 tablespoons all-purpose flour

1 pound large shrimp - peeled, deveined and chopped (I pulsed mine in the food processor)

1/2 cup cream cheese, cubed

1/3 cup milk

3-4 pkgs. pre-baked Phyllo cups (found in the freezer section)


Melt 3 tablespoons butter in a large skillet over medium heat, and add the canola oil. Stir in the celery and peppers; cook until tender. Add the green onions, hot sauce, and salt; cook and stir until onions are wilted. Stir in the flour & cook for 3-4 min. Add milk slowly, then add shrimp and cream cheese; cook and stir until the shrimp turns pink. Remove from heat and cool.

Preheat oven to 400 degrees F. Fill phyllo cups & bake on an ungreased cookie sheet for 5-7 min. or until hot.

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