1 1/2cupsfrozen shrimpthawed, pre-cooked and chopped
3Dozen Premade Frozen Mini Phyllo Cups
Dressing
3/4cupranch dressing
3tbspcoconut milk
1tbspginger puree
1tbspred pepperdiced
2tbspSririacha sauce
1tspsoy sauce
Garnish
Diced Red Pepper
Parmesan CheeseOptional
Directions
Preheat oven to 375°F.
Combine all ingredients to make the dressing, add chopped shrimp, and refrigerate for one hour.
Thaw Mini Phyllo Cups and sprinkle each cup with Parmesan cheese, place Phyllo cups on a cookie sheet and bake just until cheese is melted. Remove from oven and let cool.
Add a heaping spoon of Thai Shrimp in each cup and top with diced red pepper.
Recipe Notes
Recipe and photograph courtesy of Vegetable Juices Inc.