Ingredients

Topping:

1 cup plain dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon Creole seasoning
1 tablespoon butter, melted

Tarts:

2 tablespoons butter
1/2 cup minced green bell pepper
1/2 cup minced celery
1/4 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups heavy whipping cream
1 tablespoon minced fresh parsley
2 teaspoons Creole seasoning
1 (3-ounce) package cream cheese, softened
1 pound medium shrimp, peeled, deveined, and cooked
4 (1.9 ounce) packages frozen mini phyllo cups, thawed

Directions

For the topping: In a small bowl, combine the breadcrumbs, parsley, Creole seasoning, and melted butter.

For the tarts: Preheat the oven to 400 degrees F.

In a large skillet, melt the butter over medium-high heat. Add the bell peppers, celery, onions, and garlic. Cook, stirring frequently, until the vegetables are tender, about 3 minutes. Stir in the flour and cook for 2 minutes, stirring constantly. Stir in the cream, parsley, and Creole seasoning. Bring to a boil, reduce the heat, and simmer until slightly thickened, 10 minutes. Add the cream cheese, whisking until melted. Add the shrimp to the cream cheese mixture. Remove from the heat. Place the phyllo cups on baking sheets. Fill the cups evenly with the shrimp mixture. Sprinkle the topping over the shrimp tarts. Bake until lightly browned, 15 minutes. Serve warm.

Recipe Courtesy of Paula Deen