This avocado shrimp 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 seasoning-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
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1In a food processor or blender, combine the avocado, cream cheese, lime juice, salt and pepper. Process until smooth.
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2Heat 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.
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3Pipe or spoon the avocado cream into each phyllo shell. Top with cooked shrimp and garnish with pico de gallo and fresh cilantro.
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