Recipe Box : Shrimp and Guacamole Phyllo Cups
Every couple of weeks some friends and I have a movie night. Last night I decided to try out a recipe that I saw in the current issue ofÂ The Nest. For those of you unfamiliar with this mag, it’s produced byÂ The KnotÂ and is for newly weds. It’s packed with tons of info on decorating, cooking, relationships and more. Several people replied to my tweet last night asking for the recipe, so here you go!
You will need:
â€¢ 12 mini phyllo pastry shells, thawed
â€¢ 2 large ripe avocados, peeled and seeded
â€¢ 1 Roma tomoato, diced
â€¢ Juice of 1 lime
â€¢ 1 jalepeÃ±o pepper, seeded and minced
â€¢ Â¼ cup fresh cilantro leaves, chopped
â€¢ 1Â½ tsp. kosher salt, divided
â€¢ 1 tbl. olive oil
â€¢ Â½ tsp. freshly ground black pepper
â€¢ 12 shrimp, peeled, tails on, deveined (I got 15 because the ready-made phyllo I bought came with 15 shells)
â€¢ 12 (or 15 if you have 15 shells) cilantro leaves
â€¢ 3 grape tomatoes, quartered
â€¢Coarse salt, for garnish
1. Preheat oven to 350Â°F. Place pastry shells on baking sheet lined with aluminum foil. Bake 5 minutes; transfer to a platter.
2. Meanwhile, combine avocado, tomato, lime juice,Â jalepeÃ±o pepper, cilantro and 1 tsp. salt in medium bowl.
3. Preheat oven to 450Â°F. Whisk olive oil, remaining Â½ tsp. salt and pepper. Add shrimp and toss to coat.
4. Spoon 1 Tbl. guacamole into each phyllo cup. Stand a shrimp in each cup and garnish with cilantro leaves, tomato, and coarse salt. Yum.