Mini Fillo Shrimp Bites
Transform fillo shells into finger food with this recipe that is creamy and packed with shrimp flavor. Prepare ahead of time, and keep the filled fillo cups frozen until ready to bake and serve. This makes cooking convenient by keeping a stash in the freezer and baking as needed.
Mini Fillo Shrimp Bites
Servings: 60 mini-fillo shrimp bites
1 pound raw, peeled shrimp
2 Tablespoons rinsed capers
8 ounces finely grated mozzarella cheese
3/4 cup mayonnaise
1 Tablespoon lemon zest
2 teaspoons minced garlic
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon Tabasco pepper sauce
5 dozen mini-fillo shells
1. Preheat oven to 375° F.
2. In a food processor, pulse the shrimp and capers until finely chopped.
3. In a medium mixing bowl, combine the shrimp mixture, mozzarella, mayonnaise, lemon zest, garlic, salt, black pepper and Tabasco pepper sauce.
4. Fill each fillo shell with 2 teaspoons-1 Tablespoon of the shrimp filling. If using a pastry bag fitted with a decorating tip, use an extra-wide tip to pipe the filling into the mini-fillo shells.
5. Place the filled mini-fillo shells on a rimmed baking sheet and bake until the filling is heated and the tops are lightly brown, 20-25 minutes.
Make ahead: After filling the mini-fillo cups with the raw filling, you can place them on baking sheets and freeze. Store the frozen mini-fillo shells in airtight storage bags for future use. Simply thaw for 20 minutes before baking.
