Potted Shrimp Tart with Shaved Rainbow Beet Salad Recipe

Potted Shrimp Tart with Shaved Rainbow Beet Salad Recipe

How To Make Potted Shrimp Tart with Shaved Rainbow Beet Salad

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Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes



  • 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


  1. 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.

  2. 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.

  3. Spoon the shrimp mixture onto the phyllo dough and spread evenly, leaving a border around the edges.

  4. Fold the edges of the phyllo dough over the shrimp to form a tart shape.

  5. Bake in a preheated oven at 375°F for 10 minutes or until the phyllo dough is golden and crispy.

  6. 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.

  7. Once the tart is done, remove from the oven and let it cool slightly before serving.

  8. Serve the potted shrimp tart with a side of the shaved rainbow beet salad.


  • 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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