Shrimp Mousse with Saffron Aioli in Phyllo Cups

30 cups

1/2 lb large fresh shrimp, cooked
1 (8oz) package cream cheese, soft
1/2 cup butter, soft
1 clvoe garlic, minced
1 T minced fresh chives
2 (2.1 oz) packages frozen phyllo shells thawed

Saffron Aioli (see below)
Garnish: baby shrimp

Peel and devein shrimp

Using food processor, combine cream cheese, butter, garlic, chives

Pulse until combined

Add shrimp and pulse until shrimp are coarsely chopped

Spoon mixture into phyllo shells

Drizzle w/ saffron aioli

Garnish w/ baby shrimp if desired.

Saffron Aioli

1/2 cup mayo
2 T heavy cream
1/2 tsp Dijon mustard
Pinch Saffron
1 clove garlic, minced

in small bowl, combine mayo, cream, mustard, saffron, garlic and mix well.

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