These easy appetizers feature sautéed shrimp, bell peppers, mozzarella and pesto in a crunchy Mini Phyllo Shell.
- 1 tablespoon canola oil
- 15 shrimp 16/20, raw, peeled, deveined, split in half
- 2 packages (15 count, each) Athens® Mini Phyllo Shells
- 1/4 cup basil pesto
- 1/2 cup mozzarella cheese, shredded
- 2 tablespoons roasted red bell peppers, canned, drained
Preheat oven to 350°F. In a medium sauté pan over medium high heat, add oil and shrimp. Cook shrimp about 5 minutes or until pink and set aside. Fill each shell with 1 teaspoon of pesto and 2 teaspoons of cheese. Place shells on a baking tray and bake for 8-10 minutes or until cheese is melted. Top each shell with half a cooked shrimp and red bell peppers. Serve.