Shrimp and Benne Seed Tartlets

Shrimp and Benne Seed Tartlets

Oxmoor House JUNE 2006

  • Yield: 2 dozen
  • Cook time:8 Minutes
  • Prep time:17 Minutes


  • Tartlet Shells
  • 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


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.


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Shrimp and Benne Seed Tartlets recipe