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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 30 |
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Living near the coast, I have a great advantage when it comes to getting seafood. This recipe is special and light and so easy to make! Robert Logan-Clayton, California Ingredients:
6 ounces reduced-fat cream cheese |
2 tablespoons fat-free sour cream |
2 tablespoons minced fresh parsley |
2 teaspoons dried minced onion |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon seafood seasoning |
1 cup finely chopped cooked peeled shrimp |
1/2 cup shredded part-skim mozzarella cheese |
2 packages (1.9 ounces each) frozen miniature phyllo tart shells |
Directions:
1. In a small bowl, beat cream cheese and sour cream until blended. Add the parsley, onion, Worcestershire sauce and seafood seasoning; mix well. Stir in shrimp and mozzarella cheese.
2. Spoon filling into tart shells. Place on an ungreased baking sheet. Bake at 350° for 8-12 minutes or until shells are lightly browned. Serve warm or cold. Yield: 2-1/2 dozen.
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