Curried Shrimp Salad Cups

When I was planning to help out with the wedding last weekend, I was looking for a few things that were going to be different than what you’d typically see at a Wisconsin party. So I asked around online, and asked people in other parts of the country, what kind of appetizers they would make for a summer gathering.  I got many delicious suggestions, including today’s Curried Shrimp Salad Cups.  I adapted the recipe given to me a touch, but the whole time, I really wondered how they would go over. Curried anything is an anomaly in a small farm town, but I forged ahead, figuring the mere mention of shrimp would win over any skepticism.  It certainly did, because I watched, amused, as people would walk past the food table, and grab a cup and put it in their mouth, walk away, and then go back several times over.  They really are delicious, Andy and I cleaned up the leftovers in no time as well.

This recipe utilizes an entire 2 pound bag of pre-cooked frozen shrimp.  One part of me wanted to buy raw shrimp and prepare it myself, but I thought the pre-cooked would be more than acceptable. It certainly was, and given that the whole package was only $9.99 (2 pounds is a lot of shrimp!) I’m going to have to remember that to add to salads and such.  For the cups themselves, I used pre-bought phyllo dough cups.  They worked magic with the shrimp as the tender, creamy shrimp played off the crisp flakiness of the cup so beautifully- it was a dance of texture in the mouth.  This recipe easily divides, but again, as with the bruschetta, I can’t say exactly how many this makes… around 100 servings, as I came home with just a few phyllo dough cups leftover.

Curried Shrimp Salad Cups

Whisk mayonnaise, chopped fresh cilantro, lime juice, chutney, and curry paste in medium bowl to blend.

Stir in shrimp. Season to taste with salt and pepper.

Cover and refrigerate. Can be prepared up to 1 day ahead.

Portion the shrimp salad into the phyllo dough cups just before serving.