Crispy Shrimp Phyllo Cups #Rsc

• 1 tablespoon butter, unsalted
• 1/3 cup baby carrots, finely chopped
• 1/3 cup red pepper, sweet, finely chopped
• 1 1/2 tablespoons shallots, finely chopped
• 1/2 cup shrimp, cooked and finely chopped
• 1 (1 ounce) package Hidden Valley® Original Ranch® Dressing and Seasoning Mix
• 1/2 cup cream cheese, not fat free
• 1/4 cup parmesan cheese, grated
• 1 tablespoon chives, chopped
• 1 teaspoon lemon juice, fresh
• 1/2 teaspoon sriracha sauce, found in Asian aisle
• 2 (2 ounce) packages miniature phyllo cups

1. Preheat oven to 350 degrees.
2. In a small skillet, melt butter over medium heat; add carrots, red pepper and shallot. Saute for 3-5 minutes or until crisp-tender. Remove from heat and set aside.
3. In a small bowl, combine shrimp and 1Tbsp. of Hidden Valley Original Ranch Seasoning; toss to coat. Add cream cheese, Parmesan cheese, chives, lemon juice and Sriracha sauce; mix until blended. Stir 1 tablespoons of Hidden Valley Original Ranch Seasoning and reserved carrot mixture; mix well.
4. Place phyllo cups on a baking sheet. Carefully spoon a teaspoonful of shrimp mixture into each cup (do not overfill).
5. If serving immediately, bake for 8 minutes or until lightly browned. Drizzle with Sriracha or sprinkle with additional chives if desired.
6. May be made up to 2 hours in advance, refrigerated and then baked.

butter, baby carrots, red pepper, shallots, shrimp, mix, cream cheese, parmesan cheese, chives, lemon juice, sriracha sauce, phyllo cups

Taken from www.food.com/recipe/crispy-shrimp-phyllo-cups-rsc-494484 (may not work)