Ingredients:

  • 2 boxes Mini Frozen Phyllo Shells (use 24 shells)
  • 1 lb Pre-cooked Shrimp (Prawns), large, peeled, deveined, tails removed
  • 4 oz Cream Cheese, full-fat, softened completely
  • 2 Tbsp Fresh Chives, finely chopped
  • ¼ tsp Sea Salt
  • ½ cup Ketchup (Tomato Sauce)
  • 2 Tbsp Prepared Horseradish (not creamed)
  • 1 Tbsp Fresh Lemon Juice, freshly squeezed
  • 1 tsp Worcestershire Sauce
  • ½ tsp Hot Sauce (optional)
  • ½ tsp Fine Granulated Sugar (optional)
  • Pinch Paprika or Smoked Paprika (for garnish)
  • 24 small sprigs Fresh Dill Sprigs (for garnish)

Instructions:

  1. Prepare Phyllo Bases: Preheat oven to 350°F (175°C). Place the frozen phyllo shells on a baking sheet. Bake for 3–5 minutes until lightly golden and crispier. Let shells cool completely.
  2. Make the Cocktail Sauce: In a small bowl, whisk together the ketchup, prepared horseradish, lemon juice, Worcestershire sauce, hot sauce (if using), and sugar until smooth. Taste and adjust heat/tanginess as needed. Set aside.
  3. Chop the Shrimp: Reserve 8-10 perfectly shaped medium shrimp for decoration (optional). Finely chop the remaining shrimp into small, uniform pieces.
  4. Mix the Base: In a medium bowl, combine the completely softened cream cheese, chopped chives, and sea salt. Mix thoroughly until smooth.
  5. Combine Filling: Add the chopped shrimp and 3 tablespoons (45 ml) of the prepared cocktail sauce to the cream cheese mixture. Gently fold until just combined; the goal is a firm, scoopable filling.
  6. Fill the Shells: Using a small spoon or piping bag, carefully scoop the shrimp filling mixture into the cooled phyllo shells. Fill each shell completely.
  7. Top and Garnish: Dollop approximately ½ teaspoon of the remaining cocktail sauce over the top of the filling in each shell. Garnish each bite with a decorative pinch of paprika and one small sprig of fresh dill.
  8. Chill (Crucial Step): Place the assembled bites on a tray and refrigerate for at least 30 minutes before serving. Chilling allows the filling to firm up and ensures the phyllo remains crisp.