Elise Jesse’s Cajun Shrimp Tartlets

Name: Elise Jesse’s Cajun Shrimp Tartlets
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12 servings
Cuisine: North America, Cajun
Ingredients: 1 medium ripe avocado, peeled; 2 to 3 tablespoons cream cheese, softened; 1/2 teaspoon fresh lime juice; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 to 2 tablespoons avocado oil; 12 uncooked shrimp (26-30 per pound), peeled and deveined; 2 teaspoons Cajun seasoning; 12 miniature phyllo tart shells; Pico de gallo and fresh minced cilantro

Total Time Prep/Total Time: 20 min.

Yield 12 servings

This Cajun shrimp avocado tartlet is a bold bite-sized appetizer that combines heat with a creamy twist. A smooth blend of ripe avocado, cream cheese and fresh lime juice is whipped to perfection, then piped into crisp golden phyllo shells for a light, buttery base. Each tartlet is crowned with a juicy Cajun-dusted shrimp, then finished with a spoonful of pico de gallo and a sprinkle of cilantro. It’s rich, zesty and irresistibly flavorful. These are perfect for summer soirées or an elevated appetizer spread! —Elise Jesse, Cincinnati, Ohio

Ingredients

1 medium ripe avocado, peeled
2 to 3 tablespoons cream cheese, softened
1/2 teaspoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 to 2 tablespoons avocado oil
12 uncooked shrimp (26-30 per pound), peeled and deveined
2 teaspoons Cajun seasoning
12 miniature phyllo tart shells
Pico de gallo and fresh minced cilantro

Directions

In a food processor or blender, combine the avocado, cream cheese, lime juice, salt and pepper. Process until smooth.
Heat oil in a large skillet over medium-high heat. Pat the shrimp dry, then dust with Cajun seasoning. Add the shrimp to the skillet and cook until the shrimp turn pink, 1-2 minutes on each side.
Pipe or spoon the avocado cream into each phyllo shell. Top with cooked shrimp and garnish with pico de gallo and fresh cilantro.

Recipe Creator