Lemon & Dill Shrimp Cups
Ingredients
1/2 pound jumbo shrimp (frozen raw or fresh)
1 large lemon
1/4 cup fresh dill
2 cloves grated garlic
Salt & pepper to taste
30 pre-baked mini phyllo cups
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes [Or 1 day if you let shrimp marinate overnight]
Servings: about 25- 30 shrimp cups
Steps
Defrost shrimp in a bowl of room temperature water if you bought them frozen (raw, shell on).
Bring a pot of water to a boil & cook shrimp until pink, about 3-4 minutes. Immediately throw shrimp in ice bath to stop the cooking process.
Once cool, cut off tails & de-shell shrimp. Chop them into really small pieces.
In a bowl, marinate shrimp in lemon juice, grated garlic, chopped fresh dill & salt & pepper to taste. For added lemon flavor, zest 1/2 of the lemon.
For ultimate flavor, marinate overnight in the fridge. Shrimp are best served chilled. Letting the shrimp marinate overnight also mellows out the garlic & lemon for an even flavor profile.
When ready to serve, toast phyllo shells in toaster until lightly golden brown & crispy.
Fill phyllo cups with about 1 teaspoon shrimp & garnish with more fresh dill if desired.