These are my moms famous Ricotta & Shrimp Phyllo Cups. Well, actually they’re ricotta-shrimp-cheddar-and-a-dash-of-seasoning-mini-phyllo-cups, but that name is far too long. As a kid, my mom would prepare a seafood feast for us kids every New Years Eve. These were an appetizer that I always looked forward too. So flaky, crispy and filled with ricotta AND cheddar. They require VERY minimal work and are perfect warm or cold. I can and have eaten a whole tray of these because they’re that addicting!
If you’re hosting NYE dinner, add these to your menu. It doesn’t get much simpler than these Ricotta & Shrimp Phyllo Cups.
I recommend using frozen shrimp ALWAYS. Raw “fresh” shrimp spoils easily and even if you get it at a fish market, you have no idea if that shrimp was previously frozen and then thawed. Raw shrimp is perishable in your fridge within about two days. Frozen, uncooked, shrimp is the way to go for freshness and preservation of quality. Thawing shrimp is super simple: just add the frozen shrimp to a bowl of lukewarm water. They’ll thaw out in 10-15 minutes.
Omit salt completely when cooking the shrimp. Shrimp are naturally a little salty so there’s no need to add more. When mixing the filling, you can taste it and add salt if you’d like.
The Phyllo Dough Cups
This recipe will fill about 48 mini phyllo dough cups (or more – I find it varies each time when making these). I use these cups, but I’m sure you can find a variation of these at your local grocery store. Keep in mind phyllo dough is VERY fragile so be careful when filling the cups because they can easily crack and break. There is no need to thaw these phyllo cups either. Only take them out of the freezer when you’re ready to use them.
Ricotta & Shrimp Phyllo Cups
- Olive Oil or Unsalted Butter
- 1 pound Frozen Uncooked Shrimp, thawed, de-veined and tail removed
- 1/2 Cup Sharp Cheddar Cheese, shredded
- 1/2 Cup Ricotta Cheese
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 1/2 Cup Dried Parsley
- 1/2 Tsp Ground Black Pepper
- Salt, for taste
- Place a skillet over medium heat. Lightly coat the pan with olive oil and add the shrimp, cooking for about 2 minutes on each side.
- Remove shrimp from pan and allow shrimp to cool. Once cooled, roughly chop the shrimp.
- Mix shrimp, shredded cheese, ricotta, garlic powder, onion powder, parsley, and black pepper. Add a pinch of salt and adjust to your liking.
- Preheat oven to 400°F and line the mini phyllo dough cups on a baking sheet.
- Scoop about a half tablespoon of filling into the cups. Bake for 25-28 minutes, or until the phyllo dough is crispy & flaky. Allow to cool to room temperature and then serve.