Shrimp Salad in Phyllo Cups

Please excuse the unappetizing dollops of cocktail sauce on these, because it really is delicious, I promise you! This is a nice, light little appetizer that can be made in advance and if you like shrimp, you will be sure to enjoy this!

My version of this recipe calls for canned shrimp, which is not as scary as it sounds and makes your life a lot easier. I chose to serve these in phyllo cups this time, but the salad can just as easily be served in a bowl alongside some delicate crackers. You can find the phyllo cups in the frozen foods aisle along with puff pastry, phyllo sheets, and all sorts of fun things to help you jazz up your snacks.

Shrimp Salad in Phyllo Cups

adapted from several recipes

Makes 30 pieces

2 4-ounce cans tiny shrimp, drained and chopped

4 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 tablespoon white wine vinegar

2 tablespoons fresh or 2 teaspoons dried dill, minced

1/4 teaspoon fresh ground black pepper

4 stalks celery, finely chopped

2 packages phyllo cups (15 pieces each), thawed

cocktail sauce

Mix the mayo with the mustard, vinegar, dill, and black pepper. Add the shrimp and celery. Gently mix together and refrigerate until chilled.

Follow directions on phyllo cups package for crisping. This is usually done by baking at 350 degrees for 3-5 minutes to slightly toast the cups.

Spoon the shrimp salad into each phyllo cup and top with a dollop of cocktail sauce. Serve immediately.