Ingredients
Phyllo Cups (frozen section, near pie crusts)
Pesto sauce
Cocktail shrimp
Cherry tomatoes, cut in half
Grated parmesan cheese
Preparation
Peel and remove tail form shrimp. Rough chop the shrimp (not small pieces) Place in a mixing bowl; add the pesto sauce and cherry tomatoes. Mix well. Spoon pesto mixture into phyllo cups and sprinkle with parmesan cheese. Place phyllo cups on a baking tray. Bake in a 375° oven for 10 to 15 minutes, until cheese has melted and is golden brown.
