I made these over the weekend for a birthday party and everyone absolutely loved them. The flavors just blended perfectly. A bit time consuming to fill all the cups, place the chutney, coconut and chives on top but when all was complete - perfection!
I have made this recipe several times for parties, and each time they were a big hit! When I don't have the mini phyllo cups handy, I serve this in a bowl with a serving spoon, and each person serves himself some up on a plate as a cold salad. For the recipe, I often add celery chopped finely, for a bit of crunch, and chopped red bell peppers for some nice color. I up the curry and lime a bit, too, for extra flavor. Highly recommend.
Excellent! Fall shrimp arriving daily at our local docks! Great way to use it! Fixed this when it was published several years ago. Probably have the recipe tucked away somewhere but so glad I ran across it here! Will save to my online file and make again soon!!!
Lots of comliments! Can be assembled prior to serving. Makes an attractive appetizer for guests. I used half the red pepper and substituted peach chutney for mango. The flavors enhace each other, an unexpected surprise. A real keeper!
I doubled the recipe and had to make a few substituions. I didn't buy enough cooked shrimp so I used some lump crab I had. I did not double the curry powder as the one I have is VERY potent. I also ran out of limes so I used a meyer lemon. Lime would probably be better. They are still spectacular!
Curried Shrimp Tarts
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