Shrimp and Benne Seed Tartlets

Oxmoor House
2 dozen


+ Add To Shopping List
1 pound unpeeled, medium-size fresh shrimp
3 cups water
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
2 teaspoons Creole seasoning
1/3 cup diced celery
2 tablespoons thinly sliced green onions
Garnish: thinly sliced green onions


Prep: 17 Minutes
Cook: 8 Minutes

Prepare and bake Tartlet Shells.

Peel and devein shrimp. Bring water to a boil; add shrimp. Cook 3 to 5 minutes or until shrimp turn pink; drain. Coarsely chop shrimp, and pat dry with a paper towel.

Stir together mayonnaise and next 4 ingredients in a large bowl. Add shrimp, celery, and 2 tablespoons green onions.

Fill each Tartlet Shell with 1 heaping tablespoonful shrimp salad. Garnish, if desired. Serve immediately.

Make Ahead: Tartlet shells can be baked up to 24 hours ahead. Store in an airtight container.

Created date

August 2009