Ingredients
- 2 tablespoons butter
- 1/2 cup minced green bell pepper
- 1/2 cup minced celery
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy whipping cream
- 2 tablespoons minced fresh parsley, divided
- 2 1/2 teaspoons Creole seasoning, divided
- 1 (3-ounce) package cream cheese, softened
- 1 pound frozen cooked, peeled and deveined medium shrimp, thawed
- 4 (1.9-ounce) package frozen mini phyllo cups, thawed
- 1 cup plain dry bread crumbs
- 1 tablespoon butter, melted
Preparation
Step 1
1. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add bell pepper, celery, onion, an garllic. Cook stirring frequently, for 3 minutes or until vegetables are tender. Stir in flour, cook for 2 minutes, stirring constantly. Stir in cream, 1 tablespoon parsley, and 2 teaspoons Creole seasoning. Bring to a boil, reduce heat, and simmer for 10 minutes or until slightly thickened. Add cream cheese, whisking until melted. Drain shrimp, and pat dry wtih paper towels. Add shrimp to cream cheese mixture. Remove from heat.
2. Preheat oven to 400 degrees. Place phyllo cups on baking sheets. Fill cups evenly wtih shrimp mixture.
3. In a small bowl, combine bread crumbs, remaining 1 tablespoon parsley, remaining 1/2 teaspoon Creole seasoning, and melted butter. Sprinkle over shrimp tarts. Bake for 15 minutes or until lightly browned. Serve warm.