A bed of lettuce is topped with shrimp and oranges and served in flaky phyllo tartlets with this great-for-entertaining recipe.
- 1 1/2 cups fresh shrimp, peeled and deveined
- 1 cup oranges, peeled, sectioned and chopped
- 2 tablespoons orange juice
- 1/4 cup plus 2 tablespoons olive oil
- Salt and pepper
- 2 tablespoons butter
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
- 1 cup lettuce, shredded
In a large saucepan, bring water to boil. Add shrimp and cook until firm, about 1 to 2 minutes. Rinse with cold water until thoroughly chilled. Drain shrimp in a colander. Dice the shrimp.
In a large bowl, combine shrimp, oranges, orange juice, and 1/4 cup olive oil. Season with salt and pepper. Toss thoroughly.
In a small saucepan over medium heat , melt butter with 2 tablespoons olive oil. Lightly brush 3” tart pans with butter-oil mixture. Layer 5 phyllo sheets, brushing each with the butter-oil mixture. Cut four, 4-inch circles from phyllo stack. Place phyllo circles in the buttered pan. Carefully push phyllo into pan, pressing firmly against bottom and sides. Repeat process three times to make 16 tarts.
Bake empty phyllo shells in preheated 350°F oven for 8 to 10 minutes or until golden brown. Cool for 5 minutes. Remove shells from pans.
Place about 1 tablespoon of shredded lettuce into each shell. Top with about 2 tablespoons of the shrimp filling. Serve immediately.