- 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
- 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.
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.
- Category: appetizers, make ahead
- Method: No cook, blending
- Cuisine: seafood
Keywords: finger food, easy to prepare