Shrimp Salad Phyllo Bites

• Seafood

  • 340 g Shrimp, small

• Produce

  • 2 Celery stalks
  • 1 tsp Dill, Fresh

• Condiments

  • 1/4 tsp Hot sauce
  • 3 drops Lemon juice
  • 1/2 cup Mayonnaise
  • 1 tbsp Pickle, juice

• Baking & Spices

  • 1 Salt and pepper

• Bread & Baked Goods

  • 5 sheets Puff pastry

• Dairy

  • 2 tbsp Butter

Found on portandfin.com

Description

Ingredients

• 5 sheets puff pastry, thawed
• 2 Tbsp melted butter
• ½ cup mayonnaise
• 1 Tbsp pickle juice
• 1-2 tsp fresh dill, chopped
• Salt and pepper, to taste
• A few drops of lemon juice
• ¼-1/2 tsp hot sauce (optional)
• 340g small shrimp, peeled and rinsed
• 2 celery stalks, sliced down the middle, then finely chopped

Directions

• Preheat oven to 375°F.
• Lay one sheet of phyllo pastry on a clean counter, then brush with melted butter. Lay a second sheet of phyllo over top, then brush with butter. Repeat until alll 5 sheets are layered on top of one another.
• Using a pizza cutter, cut lengthwise into 4 strips, and crosswise into 6 strips, to make 24 equal squares. Press each square into the cup of a mini muffin pan. Bake for 7 minutes until lightly browned. Let cool completely.
• In a medium bowl, combine the mayonnaise, pickle juice, dill, salt, pepper, lemon juice, and hot sauce until smooth. Stir in the shrimp and celery and toss until well coated.
• Transfer shrimp mixture to the phyllo cups. Refrigerate until ready to serve.