January 19th, 2010
Todd and I all dressed up
The only thing I love more than a party is hosting a great party. My husband, Todd and I, have traditionally hosted a Royal Cocktail Party at our home for the Royal Court of our Mardi Gras Krewe, “The Krewe of Karencro.” It serves as a fun evening for the Royal Court to come together, socialize, exchange gifts and just get to know one another before all the festivities officially begin. Of course, I do not throw a party without a fabulous menu of food and drinks for my guest to enjoy while spending the evening together.
This past weekend, we celebrated our annual tradition in our home and while the weather was not the best the company sure was excellent. At this party, I like to set up a couple of table of hor’s d’Oeuvres and a beverage table with wine, beer and a signature cocktail (this year was “Mardi Gras Ice Tea Lemonade”). Served on platters were a party favorite my baby shrimp pies in Phyllo dough. I would like to share with you this easy appetizer. The filling is awesome as presented in this pie or wonderful in Wonton wrappers or on mini bagels. Try this out for your next party.
Mini Shrimp Pies
Here are your ingredients
The beginnings of an easy appetizer!
1 (1 lb.) package Tony Chachere’s 150-250 count shrimp
1/2 cup chopped green onions
1/3 cup chopped bell pepper
3-4 cloves garlic, minced
1 (8 oz.) block cream cheese, softened
Tony Chachere’s Creole Seasoning to taste
Pre-Made frozen Phyllo dough pie shells
finely shredded cheese of choice
In a large skillet, heat up about 1 tablespoon of olive oil. Saute shrimp until pink. Remove and drain. Heat another tablespoon olive oil. Saute all vegetables until they are tender and begin to brown. Lower heat and add cream cheese to melt. Finely chop shrimp and return to pan. Season mixture to desire taste. Combine all ingredients. Remove from heat and allow to come to room temperature.
Pie filling will be thick and yummy
Fill pie shells with filling. Top with shredded cheese. (at this point, you may freeze pies) Bake in 350 oven for about 10 minutes or until pies are bubbly and heated through.
Pie shells filled and ready for the oven
The finished dish is a yummy bite for your guest. You can make ahead and freeze to make your party preparations even easier! Enjoy this one guys!
To heck with the beads, throw me one of those pies!
Again, I wish everyone a Happy Carnival Season, check back for more of my Mardi Gras favorites!
Cindy Adams-Ardoin
Food Scientist
Tony Chachere’s
Tags: Cajun, Creole Seasoning, Mardi Gras, Shrimp
