Mini tart shells filled with a cream cheese mixture, topped with seafood sauce and shrimp make for a picture-perfect, tasty appetizer. You could also serve several as a fast, light meal. —Gina Hutchison, Smithville, Missouri
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 1-1/2 teaspoons Worcestershire sauce
- 1 to 2 teaspoons grated onion
- 1 teaspoon garlic salt
- 1/8 teaspoon lemon juice
- 2 packages (1.9 ounces each) frozen miniature phyllo tart shells
- 1/2 cup seafood cocktail sauce
- 30 peeled and deveined cooked shrimp (31-40 per pound), tails removed
- Optional: Minced fresh parsley and lemon wedges
Directions
- Beat the first 5 ingredients until blended. Place tart shells on a serving plate. Fill with cream cheese mixture; top with cocktail sauce and shrimp.
- Refrigerate until serving. If desired, sprinkle with parsley and serve with lemon wedges.
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