Shrimp Fillo Cups w/ Creme Fraiche

Shrimp Fillo Cups w/ Creme Fraiche
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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 103.2
  • Total Fat: 7.5 g
  • Cholesterol: 46.0 mg
  • Sodium: 211.4 mg
  • Total Carbs: 1.6 g
  • Dietary Fiber: 0.2 g
  • Protein: 6.8 g

View full nutritional breakdown of Shrimp Fillo Cups w/ Creme Fraiche calories by ingredient
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Introduction

A great appetizer and can be prepped ahead and served at room temperature.

This recipe calls for the use of Fillo Cups, but you could just as easily keep the shrimp whole, serve with crustinis or rustic flat bread and keep the creme fraiche mixture on the side for guests to serve themselves.
A great appetizer and can be prepped ahead and served at room temperature.

This recipe calls for the use of Fillo Cups, but you could just as easily keep the shrimp whole, serve with crustinis or rustic flat bread and keep the creme fraiche mixture on the side for guests to serve themselves.

Number of Servings: 15

Ingredients

    Shrimp, raw, 16 oz (about 1 package of large or extra large shrimg, raw frozen)
    Creme Fraiche, 8 oz container
    3 tbsp Horseradish
    1 tsp Lemon Zest
    1 tbsp Lemon juice, (or to taste, less or more)
    1 tsp Thyme, fresh, chopped finely
    1 tbsp Parsley, fresh, chopped finely
    4 tbsp Chives, fresh, chopped finely
    About 1 tbsp Olive Oil
    1 package of Athens Mini Fillo Shells (approx 15 shells)
    Salt and Pepper to taste
    2-3 sprigs for decoration

Directions

Pre heat your oven to 300 degrees. Thaw your shrimp in cold water and remove shelves (if frozen and applicable). Drain any excess water and toss in a bowl with salt, pepper, olive oil, Thyme, Parsley and 1/2 of a tsp of the lemon zest (reserve remaining zest for the creme fraiche mixture). Place on a cookie sheet and roast in the oven until done (pink).

In a bowl, mix the 8 oz container of creme fraiche, 3 tbsp of horseradish (more if you like), 1 tbsp of lemon juice, 3 tbsp of the chives (reserving 1 tbsp for top and decoration) and remaining lemon zest. Mix well and refrigerate.

Once the shrimp are cooked, allow to cool or come to room temperature, dice the shrimp and put into a bowl.

Assembly: (2 options)
Option 1: Make ahead, store diced/whole shrimp in a container along with the creme fraiche (separate container) in the fridge until ready to assemble. Can be served chilled or at room temperature.

Option 2: Make before the party or event, let shrimp come to room temp, dice and assemble, serve immediately.

Actual assembly for either option:
Add 1-2 tbsp (ish) size amounts to each fillo cup. Add 1 dollup of the creme fraiche and top with a few chives for color and presentation.

Serving Size: Whole recipe makes about 14-15 individual fillo cups, but can be easily expanded by adding more shrimp and more cups.

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