Shrimp & Asparagus Phyllo Cups
Makes 15 one-bite appetizers
Ingredients
- 1 pkg frozen phyllo cups/shells
- 1 tbsp butter
- 1 clove garlic, minced
- 4-5 asparagus spears, chopped
- 1½ tsp capers
- ½ lb raw large 21-25 count) shrimp, peeled, deveined & chopped
- kosher salt & black pepper to taste
- 1 tbsp lemon juice
- ¼ cup grated Parmesan cheese
How-to
- Preheat oven to 425º
- Place phyllo cups on an ungreased baking sheet
- Melt butter in a sauté pan over medium-high heat. Add the garlic & asparagus. Sauté 2-3 minutes
- Add chopped asparagus and capers and cook until asparagus softens, about 3-4 minutes
- Reduce heat to medium and add the shrimp, salt and pepper and lemon juice and cook until shrimp start to turn pink, about 3 minutes (do not overcook)
- Remove from heat and let mixture cool slightly (about 5 minutes)
- Evenly distribute filling amongst the phyllo cups. Be sure that each cup gets a caper. Top the phyllo cups with the grated Parmesan cheese
- Bake for 5-6 minutes, until the Parmesan is melted and serve hot