Shelly's Recipe

SHRIMP TARTLETS

Category: Quiche and Savory Tarts / Tartlettes

2 1/4 cup water
3/4 lb unpeeled, medium-size fresh shrimp
1/2 cup grated Parmesan cheese, divided
1 (3-oz) pkg cream cheese, softened
1/4 cup sour cream
1 green onion, minced
1/2 tsp Cajun seasoning
2 (2.1 oz) pkg frozen mini phyllo pastry shells

Bring water to a boil; add shrimp and cook for 3 to 5 minutes or just until shrimp turn pink. Drain shrimp and rinse with cold water. Peel shrimp and devein; finely chop. Stir together 1 /4 cup Parmesan cheese and next 4 ingredients; stir in shrimp. Cover and chill for 8 hours.

Bake pastry shells according to pkg directions; cool completely. Store in airtight container for 8 hours if desired. Fill baked pastry shells with shrimp mixture. Place on baking sheets and sprinkle evenly with remaining Parmesan cheese.

Bake at 325 for 10 to 15 minutes or until thoroughly heated. Serve immediately. To serve chilled, do not bake after filling shells. Cover and chill for 1 hour. Sprinkle with cheese just before serving.