SANDRA'S SAVORY SHRIMP TARTLETS

Delicate tartlets - a crowd pleaser at gatherings...

Yields: (30)
Prep: 10 Mins.

Posted: by Sandra

INGREDIENTS:

30 frozen phyllo tartlet shells

***Filling
1 (8 oz.) pkg. cream cheese, softened
1-1/2 teaspoons worcestershire sauce
2 teaspoon grated onion
1 teaspoon garlic powder
1/4 teaspoon lemon juice
1 teaspoon dried parsley
1/2 cup chili sauce (for a recipe click here:  Homemade Chili Sauce)
kosher salt and fresh ground pepper

***Topping
30 small cooked shrimp, peeled and deveined; leaving tails intact

METHOD

Combine cream cheese, worcestershire sauce, grated onion, garlic powder, lemon juice, parsley, and chili sauce in a bowl. Add kosher salt and fresh ground pepper to taste.

Spoon mixture evenly in each of the 30 tart shells. Top each shell with one shrimp. Refrigerate until ready to serve. ~ enjoy!


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If using larger prawns, you might want to cut them in half horizontally, and then crosswise.

SANDRA'S SASSY SMOKED SALMON TARTLETS

These are delicious little morsels,
and you'll be complimented
by those that are lucky enough to have them...

Yields: (24 individual tartlets)
Prep: 15 min. |
Bake: 20 to 25 min.

Posted: by Sandra

INGREDIENTS:

***Crust:
1/2 cup butter, at room temp.
1 (3 oz.) pkg. cream cheese, at room temp.
1 cup all-purpose flour

***Filling:
2 eggs
1/2 cup milk
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 cup breadcrumbs
1 teaspoons fresh parsley, chopped
1 teaspoon fresh dill, roughly chopped, plus more for garnish
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup of smoked salmon, remove skin and break into small pieces
1 green onion, sliced

METHOD

Preheat oven to 325 degrees. Spray a miniature muffin pan with oil.

In a medium-size bowl, beat butter, cream cheese and flour until smooth. Shape tablespoonfuls of dough into balls; press onto the bottom and up the sides of muffin cups.

In a another medium-size bowl, whisk eggs, milk, butter and lemon juice. With a spoon, stir in crumbs, parsley, dill, salt and pepper, and then fold in salmon and onion. Spoon mixture into shells. Bake for 20 to 25 minutes, just until set.

Garnish each with a small dill sprig, and serve. – Enjoy!

SANDRA'S DUNGENESS CRAB BRIE BITES

A splendid and tasty appetizer where the
ingredients compliment each other spectacularly...

Yields: (30 individual bites)

Posted by Sandra
Prep: 10 mins. |
Bake: 5 mins.

INGREDIENTS:

1 (8 oz.) wheel of brie cheese, cold
2 cups of cooked Dungeness crab ‘leg meat’, chopped
3 tablespoons mayonnaise
2 teaspoons jarred roasted bell pepper, finely chopped
1 green onion, finely sliced
30 frozen phyllo tartlet shells
1 tbsp. fresh chives, chopped

METHOD

Heat oven to 350 degrees. Lightly spray miniature muffin pan (or baking sheet) with oil.

Trim rind from outside edge of cold cheese. Cut crosswise into 6 strips. Trim rind from each strip. To form 30 pieces, cut each of the 4 longest strips into 6 cubes, and then cut each of the 2 shortest strips into 3 cubes.

In small bowl, combine crabmeat, mayonnaise, roasted bell pepper, and green onions.

Arrange shells in the prepared miniature muffin pan (or baking sheet). Spoon 1 teaspoon crab mixture evenly into each one. Top each of them with a brie cheese cube. Bake 5 minutes, just until cheese is soft and melted. Sprinkle with chives. ~ Enjoy!