CURRIED SHRIMP BITES

FOR THE SHRIMP-CURRY MIXTURE:
1 tbsp. olive oil
1 cup chopped uncooked shrimp
1/2 clove garlic, minced
1 tbsp. curry powder
1 tbsp. lime juice
TO ASSEMBLE:
1/4 cup chopped cilantro
1/4 cup light dairy sour cream
30 baked miniature phyllo dough cups
fresh cilantro leaves (optional garnish)

TO MAKE THE SHRIMP-CURRY MIXTURE:
Add oil to a frying pan over medium heat. Add chopped shrimp and saute a few minutes until they just turn pink.

Add garlic and stir with shrimp for 1 minute until fragrant.

Add curry powder and stir for 1 minute.

Add lime juice. Remove from heat and cool slightly.

TO ASSEMBLE AND SERVE:
Mix together cilantro and sour cream. Assemble cups by placing a dollop of sour cream mixture in the bottom of each pastry cup.

Top with shrimp curry mixture. Garnish with a cilantro leaf if desired.

TO MAKE AHEAD:
Shrimp curry mixture and sour cream/cilantro mixture may be made ahead and refrigerated. Heat shrimp slightly before assembling cups.

Servings: 30 appetizers
Source: FrancoiseM