Phyllo cups are great. Not by themselves, of course – they stick to your teeth and barely taste like anything. They are, however, good little vehicles to deliver something delicious.
For the party this year, Kaytie made a shrimp and parmesan stuffing for the phyllo cups. It was creamy, warm, and filling, just what partygoers are looking for on a cold December evening.
I do not have the recipe for the shrimp filling. (We’re not always good about keeping track of what goes into recipes.) I know we boiled shrimp and then chopped it up. A can of corn and some mayonnaise were involved. Green onions, too. And a bunch of parmesan. Probably some salt and pepper. If you’re adventurous, you can probably make the filling with that information. Then, just fill the frozen phyllo cups and cook about 10 minutes according to the directions on the package.
If you are not adventurous, make this corn, crab, and brie dip. It is quite simply awesome. We made it for the 2008 Christmas party. You can serve it as a dip with pita crisps or Fritos, or you can scoop it into phyllo cups and follow the directions on the box for heating them.
Corn and Crab and Brie Dip
2 packages Alouette creme de brie
1 package cream cheese
2/3 cup heavy cream
1/3 stick butter
1 can whole kernel yellow corn
1 package fresh lump crabmeat, rinsed and picked over for shells
1 clove of garlic, minced
3/4 bunch green onions, diced
1-2 shakes of Louisiana hot sauce
Salt and pepper
Melt butter. Add garlic and sauté for a couple minutes. Add cream.
Turn heat to high until cream bubbles, then reduce heat and let cream simmer until reduced by half. You have to watch it or it’ll boil over.
Add everything else and stir until all the cheese is melted. Serve hot.