I had fun playing around with some ideas for Tapa’s night this month, and I finally narrowed it down, and made a final decision, but it wasn’t easy.
I had thought about making some Sausage Rolls, I have some HP sauce in the cupboard and Sausage Rolls and HP sauce are ‘da bomb’ together. Whoops, did that date me? Too bad. Then I had the idea to make some Pizza bites, but… that really didn’t excite me. Then I thought, hmmm, Mini Quiché bites. I have mini tart pans, and can make a bunch up at a time, I can make one batch vegetarian and the other with some lovely ham and bacon pieces in it them. But it didn’t get me that fired up. I mean I have to be excited or at the very least somewhat enthusiastic about what I’m making. Then I had that “AHA, I GOT IT” moment, whew, that one almost hurt. IGA had some jalapeno’s on sale this week, and they were a decent price and looked good. And I needed to replenish my stock of Jalapeno’s in my freezer anyways, so Stuffed Jalapeno’s it was. And I like to make have a choice for my friends who don’t care for meat, so I decided to cook the shrimp I bought the other day, since I didn’t get them cooked and had to freeze them,
|Cooled and ready to peel|
and make a Shrimp Salad. And while I didn’t have any crackers for the Shrimp Salad I did have some Fillo dough in the freezer so I made some Fillo cups.
I found out Fillo dough is rather picky. It likes to be kept moist, dries out faster than I’ve ever seen anything dry out, but once you’ve got some butter brushed across it, it molds like a dream. Melt some butter, I think I used a quarter of a stick, just make sure you have a pastry brush handy. Unroll your sheet of Fillo dough, about three inches wide or so and cut into one long length. Keep the rest rolled up in the plastic wrapper, it does stay together better that way. (and make sure you take it out of the freezer about an hour before you want to use it. It does not unroll easily when frozen. Please learn from my mistakes.) Brush butter across one or two sheets of dough at a time, and stack to the side. I found it was easy to do that. Then take a sharp knife and cut that length into thirds. At this point pick up about 4 sheets or so of the dough and place into your mini muffin or tart pan. Pressing the dough down into the cup, repeat until all cups are done. Bake in a 350 deg. preheated oven for about 10 minutes or so until the cups are a lovely light brown.
If you have more dough, cover with a damp towel to prevent the dough from drying out. I think you could also flavor the butter with some garlic or … just to add a little pizzaz.
Set out with the Shrimp Salad and let your guests spoon the salad into the fillo cups.
As you can see I got to the dish a little late in the day, and most of it was eaten already.
1 lb. Shrimp, peeled, cut into thirds, poached in some seasoned water (I boiled some water with a bay leaf, some peppercorns, cayenne pepper, Natures Seasons and dill)
4 stalks celery, cut into a fine dice
1 tablespoon onion, minced (could use red onion here for prettiness sake)
1/2 teaspoon dill
1/2 cup mayonnaise
1 tablespoon mustard
1/4 teaspoon pepper
Mix together and taste for seasoning, then refrigerate.