Shrimp Cocktail Phyllo Shells

A classic shrimp cocktail with a twist.

Prep The Shells

Bake 15 frozen mini phyllo shells on a parchment-lined baking sheet at 375 until browned and crisp, 5 minutes, then fill.

Make The Filling

Combine 4 ounces chopped cooked shrimp, 2 to 3 tablespoons cocktail sauce and 1/4 cup finely chopped celery; season with hot sauce, salt and lemon juice. Refrigerate until cold. Divide among prebaked shells; top with celery leaves.

Article Courtesy of Food Network Magazine.
Photograph Courtesy of  Levi Brown.