Makes 12 pieces // Recipe by Chef Jonathan Bardzik
A delightful light, fresh-tasting small bite for summer. Shrimp flavored with white wine and herbs are tossed in a creamy salad with sweet taste of sunflower shoots (or “sunnies”) and served in crisp phyllo cups. Make extra and serve it in a buttered, toasted hot dog roll for a seaside salad.
Ingredients
- 2 tbs olive oil
- 1 shallot, minced
- 2 cups white wine
- 2 sprigs tarragon or basil
- 1/2 lb s 25-35 count shrimp, peeled and deveined
- 2 cups sunflower shoots
- 1/4 mayonnaise
- Hot sauce to taste
- 1 package phyllo cups
- Micros for garnish
Directions
Poach shrimp: warm oil in a 3-4 quart pot over medium heat. Add shallot and cook until translucent, about 3-4 min. Add wine and herbs. Raise heat to high and bring to a boil. Add shrimp. Return to a boil and remove from heat. Cover and let sit for 5-10 min while shrimp cooks through. Remove shrimp and discard braising liquid. Cut shrimp into 1/2” pieces.
Make salad: In a medium bowl combine shrimp, sunnies and mayonnaise. Season to taste with salt, pepper, and hot sauce.
Assemble: Spoon shrimp salad into phyllo cups and top with micros.
TIP: You can find premade phyllo cups in the freezer section with puff pastry.
