How To Make Potted Shrimp Tart with Shaved Rainbow Beet Salad
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Serves:
Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 1/2 cup unsalted butter, softened
- 2 cloves garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp chopped fresh parsley
- Salt and pepper to taste
- 4 sheets phyllo dough
- 1 cup rainbow beets, thinly shaved
- 1 cup arugula
- 1/4 cup crumbled feta cheese
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
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In a food processor, combine cooked shrimp, butter, garlic, lemon juice, parsley, salt, and pepper. Pulse until well mixed and the shrimp is finely chopped.
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Lay one sheet of phyllo dough on a baking sheet and brush with melted butter. Repeat with the remaining sheets, brushing each with butter and stacking them on top of each other.
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Spoon the shrimp mixture onto the phyllo dough and spread evenly, leaving a border around the edges.
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Fold the edges of the phyllo dough over the shrimp to form a tart shape.
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Bake in a preheated oven at 375°F for 10 minutes or until the phyllo dough is golden and crispy.
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While the tart is baking, prepare the salad by combining the shaved rainbow beets, arugula, feta cheese, olive oil, red wine vinegar, salt, and pepper in a bowl. Toss to combine.
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Once the tart is done, remove from the oven and let it cool slightly before serving.
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Serve the potted shrimp tart with a side of the shaved rainbow beet salad.
Nutrition
- Calories : 325kcal
- Total Fat : 22g
- Saturated Fat : 11g
- Cholesterol : 234mg
- Sodium : 605mg
- Total Carbohydrates : 9g
- Dietary Fiber : 2g
- Sugar : 5g
- Protein : 26g
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