Can frozen shrimp be used in this recipe? What is the best way to thaw frozen shrimp?

Yes, you can use frozen shrimp for this recipe - as noted above, that’s actually preferable. Thaw under running cold water (best and fastest); or, place in a bowl of cold water until thawed. Place on paper towel to dry before using. Just make sure to cook it before assembling!

Do I serve these shrimp appetizers hot or cold?

I like to serve these Shrimp Curry Bites cold or at room temperature.

Can I make these cold shrimp appetizers ahead?

Yes, definitely! You can make the shrimp mixture up to 2 days ahead, cover it and store it in the refrigerator. Spoon into phyllo cups and garnish shortly before serving. If you assemble them too far ahead, they can get soggy.

How long will these Shrimp Appetizers keep once assembled?

I don’t recommend assembling these appetizers until shortly before serving, as the phyllo shells can become soggy. However, as mentioned above, you can prepare the filling up to 2 days ahead!

Curry Shrimp Appetizers - A Well Seasoned Kitchen ®

Ingredients

Scale

6 ounces cream cheese, softened and cut into 1-inch cubes
2 tablespoons mayonnaise
1 tablespoon butter, softened
1 tablespoon lemon juice, or to taste
1 1/2 teaspoons curry powder, or to taste
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
couple dashes hot sauce
3 large green onions, chopped, plus more for garnish
1 tablespoon chopped fresh cilantro (can also use flat leaf parsley), plus more for garnish
12 ounces medium (41/50) cooked shrimp, shelled completely, deveined and patted dry with paper towel
Kosher salt, to taste
Fresh ground pepper, to taste
60 (4 boxes) prepared mini phyllo shells, cooked per package instructions and cooled

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Instructions

In the bowl of a food processor, blend together cream cheese, mayonnaise and butter until smooth and well mixed.
Add lemon juice, curry powder, mustard, Worcestershire sauce, garlic powder and hot sauce; blend until incorporated.
Add green onions and cilantro and pulse to blend. Spoon mixture in a medium mixing bowl. Don’t clean out the processor bowl!
Put shrimp in same food processor bowl and pulse a few times, just until chopped (don’t purée). Add to cream cheese mixture and stir to blend well. Season to taste with salt and pepper.
Cover and refrigerate shrimp mixture for at least 1 hour and up to 2 days. Taste and adjust lemon juice, curry powder, salt and pepper as needed.
Spoon around 1 1/2 teaspoons shrimp mixture into each phyllo shell (I fill them just a smidge higher than the top of the shell). Garnish with additional chopped cilantro and/or green onion.

Notes

Make ahead: Shrimp mixture can be prepared up to 2 days ahead, covered and refrigerated. Spoon into phyllo cups and garnish shortly before serving. If you assemble them too far ahead, they can get soggy.

Variation without curry: Omit the curry powder, substitute 1 tablespoon chopped Italian (flat leaf) parsley or celery leaves for the cilantro. For color, garnish with finely chopped red pepper – or a drop of your favorite cocktail sauce.

Author: Lee Clayton Roper
Category: appetizers, make ahead
Method: No cook, blending
Cuisine: seafood