Shrimp and cream cups Recipe

Name: Shrimp and cream cups
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6 portions
Ingredients: 3 sheets phyllo pastry; 45 mL (3 tbsp.) melted butter; 30 mL (2 tbsp.) sesame seeds; 30 mL (2 tbsp.) Shrimp filling; 1 bag (340 g) frozen cooked, peeled tail-on shrimp, 41-50 count, thawed; 250 mL (1 cup) 35% M.F. cream, whipped; 5 mL (1 tsp.) finely chopped lime zest; 15 mL (1 tbsp.) finely chopped hot red pepper; 15 mL (1 tbsp.) finely chopped marinated ginger (for sushi); 1 garlic clove, finely chopped; 15 mL (1 tbsp.) finely chopped fresh coriander; 1 green onion, thinly sliced; To taste, salt and pepper; 24 fresh coriander leaves, for garnish; 6 thin slices of lime, each cut into four

Ingredients

3 sheets phyllo pastry
45 mL (3 tbsp.) melted butter
30 mL (2 tbsp.) sesame seeds
30 mL (2 tbsp.) Shrimp filling
1 bag (340 g) frozen cooked, peeled tail-on shrimp, 41-50 count, thawed
250 mL (1 cup) 35% M.F. cream, whipped
5 mL (1 tsp.) finely chopped lime zest
15 mL (1 tbsp.) finely chopped hot red pepper
15 mL (1 tbsp.) finely chopped marinated ginger (for sushi)
1 garlic clove, finely chopped
15 mL (1 tbsp.) finely chopped fresh coriander
1 green onion, thinly sliced
To taste, salt and pepper
24 fresh coriander leaves, for garnish
6 thin slices of lime, each cut into four

PREP TIME 30m	COOK TIME 10m	TOTAL TIME 40m
YIELD 6 portions

Instructions

Preheat oven to 180°C (350°F).
Place a sheet of phyllo pastry on a fl at work surface.
Brush with melted butter and sprinkle one third of sesame seeds over top.
Cover with a second sheet of phyllo; brush on butter and sprinkle with sesame seeds.
Top with a third sheet of phyllo pastry.
Brush with remaining butter and sprinkle on remaining sesame seeds.
Cut phyllo sheets into 24 equal squares.
Line mini-muffi n tin with pastry squares to form cups.
Bake in the oven for 7 minutes, or until pastry is golden.
Allow to cool.
Reserve 12 whole shrimp for garnish.
Remove tails from remaining shrimp and chop coarsely.
In a bowl, gently combine whipped cream, chopped shrimp, lime zest, hot pepper, ginger, garlic, coriander and green onion.
Season with salt and pepper to taste.
Transfer shrimp mixture to phyllo cups, dividing evenly.
Garnish each cup with a whole shrimp or a ginger rosette, as well as a coriander leaf and a quarterslice of lime.
Enjoy!