These Shrimp and Guacamole Phyllo Cups make for elegant appetizers that are perfect for any upcoming holiday get-together. While there's nothing wrong with serving the usual shrimp with cocktail sauce, these classy little bite-sized appetizers are sure to impress your guests and have them wondering how long you slaved over them in the kitchen. Lucky for you, though, they take very little effort at all, and are a cinch to put together.
Makes: 6 servings (2 cups per person)
Ingredients
12 Athens mini fillo pastry shells, thawed
2 large ripe avocados, peeled and seeded
1 Roma tomato, diced
Juice of 1 lime
1 jalapeno pepper, seeded and minced
1/4 cup fresh cilantro leaves, chopped
2 tsp. kosher salt, divided
1 Tbl. olive oil
1/2 tsp. freshly ground black pepper
12 large shrimp, peeled (tails on) and deveined
12 cilantro leaves
3 grape or cherry tomatoes, quartered
Coarse salt, for garnish
Preparation
1. Preheat oven to 350F. Place pastry shells on a baking sheet lined with aluminum foil. Bake 5 minutes; transfer to a platter.
2. Meanwhile, combine avocado, tomato, lime juice, jalapeno pepper, cilantro, and 1 tsp. salt in a medium-sized bowl.
3. Preheat oven to 450F. Whisk olive oil, remaining salt, and pepper. Add shrimp and toss to coat. Arrange shrimp in a single layer on the same foil-lined sheet. Roast 3 minutes. Turn; roast 2 to 4 minutes or until shrimp are firm and opaque.
4. Spoon 1 Tbl. guacamole into each pastry cup. Stand a shrimp in each cup and garnish with cilantro leaves, tomato, and coarse salt.
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