"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mini Phyllo Cups with Shrimp Salad Recipe

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This recipe for Mini Phyllo Cups with Shrimp Salad, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kristin Boyd
Added: Thursday, March 5, 2009


2 cups shrimp, cooked, peeled, and finely diced, about 1 pound
1/2 cup finely diced celery
1 tablespoon minced green onion
1 1/2 tablespoons fresh lemon juice
1/2 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 (15-count) package frozen mini phyllo shells, thawed, or homemade ( recipe in bread section)

Combine the shrimp, celery, and green onion in a medium bowl
Stir together the lemon juice, mayonnaise, salt and pepper
Pour over the shrimp and stir gently to combine
Spoon into prepared phyllo shells




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