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Shrimp Phyllo Nests appetizers, shrimp 4 sheets phyllo pastry 2 tablespoons butter; melted 2 cups small cooked peeled shrimp (12 oz) 2 tablespoons light sour cream 2 tablespoons light mayonnaise 2 teaspoons lemon juice dash Worcestershire sauce pinch (each) dry mustard salt and pepper 2 green onions; chopped Starting at long edge, roll up each sheet of phyllo; slice crosswise into thin strips. Place in bowl; drizzle with butter and toss to coat. Shape rounded 1 tablespoon strips into nest formations on greased or parchment paper-lined baking sheet to form 20 nests. Bake in centre of 375°F oven for 10 minutes or until golden. Let cool on pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 3 days.) Meanwhile, set 20 shrimp aside for garnish. Chop remaining shrimp. In bowl, combine chopped shrimp, sour cream, mayonnaise, lemon juice, Worcestershire sauce, mustard, salt, pepper and half of the onions. (Make ahead: Cover and refrigerate for up to 1 day.) Place 1 tablespoon shrimp mixture in each nest. Top each with 1 reserved shrimp; sprinkle with remaining onions. Contributor: Canadian Living Magazine, December, 2000 Yield: 20 pieces Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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