Ingredients
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1 tablespoon butter, unsalted
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1/3 cup baby carrots, finely chopped
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1/3 cup red pepper, sweet, finely chopped
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1 1/2 tablespoons shallots, finely chopped
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1/2 cup shrimp, cooked and finely chopped
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1/2 cup cream cheese, not fat free
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1/4 cup parmesan cheese, grated
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1 tablespoon chives, chopped
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1 teaspoon lemon juice, fresh
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1/2 teaspoon sriracha sauce, found in Asian aisle
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2 (2 ounce) packages miniature phyllo cups
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1 (1 ounce) package Hidden Valley® Original Ranch® Dressing and Seasoning Mix
Instructions
- Preheat oven to 350 degrees.
- In a small skillet, melt butter over medium heat; add carrots, red pepper and shallot. Sauté for 3-5 minutes or until crisp-tender. Remove from heat and set aside.
- In a small bowl, combine shrimp and 1Tbsp. of Hidden Valley Original Ranch Seasoning; toss to coat. Add cream cheese, Parmesan cheese, chives, lemon juice and Sriracha sauce; mix until blended. Stir 1 tablespoons of Hidden Valley Original Ranch Seasoning and reserved carrot mixture; mix well.
- Place phyllo cups on a baking sheet. Carefully spoon a teaspoonful of shrimp mixture into each cup (do not overfill).
- If serving immediately, bake for 8 minutes or until lightly browned. Drizzle with Sriracha or sprinkle with additional chives if desired.
- May be made up to 2 hours in advance, refrigerated and then baked.