Phyllo Cups with Shrimp Mousseline Recipe

Name: Phyllo Cups with Shrimp Mousseline
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 each uncooked large shrimp, peeled, deveined(21/25 ct), divided; sole fillets, cut into 1-inch pieces; 1 Tbsp. salt; 1/2 tsp. white pepper; 4 each egg whites; 2-2/3 cups heavy cream; 1/2 cup GREY POUPON Classic Dijon Mustard; 1 Tbsp. fresh chives, diced; 2 tsp. fresh tarragon, chopped; 1/8 tsp. ground nutmeg; 30 sheets frozen phyllo dough (14x9-inch sheets), thawed; 1 cup butter, melted

Servings: persons

24 each uncooked large shrimp, peeled, deveined(21/25 ct), divided
sole fillets, cut into 1-inch pieces
1 Tbsp. salt
1/2 tsp. white pepper
4 each egg whites
2-2/3 cups heavy cream
1/2 cup GREY POUPON Classic Dijon Mustard
1 Tbsp. fresh chives, diced
2 tsp. fresh tarragon, chopped
1/8 tsp. ground nutmeg
30 sheets frozen phyllo dough (14x9-inch sheets), thawed
1 cup butter, melted

1
Cut 3/4 lb.
2
shrimp (or 6 oz.
3
shrimp for trial recipe) into 1-inch pieces for the mousseline; set aside.
4
Cut remaining shrimp into 44 (1/2-inch) pieces (or into 22 pieces for trial recipe) for the garnish.
5
Use pulsing action to process the mousseline shrimp, sole, salt and pepper with food processor in a chilled food processor bowl until smooth.
6
Add egg whites; pulse until blended.
7
Transfer to mixing bowl.
8
Place filled bowl in ice bath; fold in cream, mustard, herbs and nutmeg.
9
Refrigerate until ready to use.
10
Brush phyllo with butter; layer in 7 stacks of 4 sheets each (or in 4 stacks of 4 sheets each for trial recipe).
11
Cut each stack into 6 squares.
12
For full recipe, cut each of the remaining 2 phyllo sheets in thirds; brush with butter between each sheet.
13
Stack sheets in 4 layers; cut in half again.
14
Spray 44 muffin pan cups (or 22 muffin pan cups for trial recipe) with cooking spray; line each with stacked phyllo square.
15
Pipe or spoon 1.7 oz.
16
of the mousseline into each cup; top with shrimp garnishes.
17
(For trial recipe, discard remaining 2 stacked phyllo squares or fill with any remaining mousseline.)
18
Bake in 350 degrees F standard oven 20 min.
19
or until phyllo cups are golden brown and mousseline is slightly firm to the touch.

1336

kcal

Calories

Fat

Carbs

160

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 24 each uncooked large shrimp, peeled, deveined(21/25 ct), divided, sole fillets, cut into 1-inch pieces, 1 Tbsp. salt, 1/2 tsp. white pepper, and more.

Yes, Phyllo Cups with Shrimp Mousseline falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Phyllo Cups with Shrimp Mousseline

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions