I love this appetizer! Sometimes I make them and have them as my entire meal. I always have shrimp in my freezer just to make these on a whim. The spicy citrus of the shrimp is delicious when combined with the smoky, creamy sour creme. The flaky puff pastry cup adds the perfect finishing texture.
Medium Peeled and Deveined Shrimp (Frozen or Fresh)
½ a Cup of Baby Arugula
½ a Cup of Sour Cream
Sheets of Phyllo Dough
2 Tablespoons of Olive Oil
2 Teaspoons of Chili Powder
Prepared Sriracha Chile Sauce
Sea Salt and Cracked Pepper
Yield: 12-24 Pieces
Defrost the shrimp, if frozen, by placing them in a colander and running lukewarm water over them. Preheat the oven to 350 degrees. Using a pizza cutter cut the phyllo dough sheets into 2 inch by 2 inch squares. Use a grease spray (Pam) on a standard size or mini muffin tin. Pull apart layers of phyllo dough squares and arrange them in the muffin tin. Use as many layers as desired, but the more layers the less room you have for filling. Place phyllo dough cups into the oven and bake for 5-7 minutes or until golden brown. Remove from the oven and allow to cool.
Zest the limes then cut into quarters. Arrange the shrimp on a baking sheet. Drizzle the shrimp with olive oil then dust half the chili powder onto the shrimp and season with sea salt and pepper. Sprinkle half the zest on top of the shrimp and squeeze the juice of 4 of the wedges. Bake shrimp for 5-8 minutes until pink and opaque. Mix together sour cream, remaining chili powder, lime zest and juice. Assemble as follows: Phyllo dough cups, lime sour crème, arugula, 1 or 2 chili lime shrimp, and drizzle with sriracha as desired.
Leftover Tip: Use the leftover chili lime shrimp, baby arugula, and lime sour crème for tacos. Arrange shrimp in the bottom of flour tortillas and top with arugula then a dollop of the sour crème.
Chef Tip: After zesting, to get as much juice as possible out of the limes microwave them for 20 seconds then roll them under your palm with a bit of pressure.