Shrimp, fresh asparagus and a dijonnaise dressing are the stars in these easy Mini Phyllo Shell appetizers.
- 1/3 cup light mayonnaise
- 2 tablespoons Dijon mustard
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 4 oz. fresh asparagus stalks (about 5)
- 1 package (15 count) Athens® Phyllo Shells
- 15 cooked shrimp (70/90 ct.)
To make dijonnaise dressing, in a small bowl, combine mayonnaise, mustard, lemon zest and lemon juice.
Steam asparagus. Cut off tips (reserve for garnish) and cut remaining stalk into 1/4 inch slices. Toss asparagus slices with half of Dijonnaise dressing. Spoon 1 teaspoon asparagus pieces into each phyllo shell. Garnish with 1/2 teaspoon of Dijonnaise, 1 shrimp and 1 asparagus tip. Serve immediately.
Calories 76.01 (73% from fat); Fat 6.18g (sat 0.9g, mono 0.7g, poly 0.3g); Carb 2.9g; Fiber 0.26g; Cholesterol 12.96mg; Iron 0.32mg; Sodium 82.82mg; Calcium 6.75mg