Mini Shrimp Scampi and Spinach Quiches

(BPT) – From casual gatherings to formal parties, the holidays are full of opportunities to elevate your meals with seafood. Whether you’re an experienced home cook or you prefer to throw meals together on the fly, it helps to have affordable, easy-to-prep culinary tricks up your sleeve so you’re ready for anything the holidays bring your way. Fortunately, keeping appetizer favorites handy in your freezer will give you what you need to prep delicious, next-level food in a hurry — or to whip up tasty recipes that are sure to please a holiday crowd.

Mini Shrimp Scampi and Spinach Quiches

These tasty bites are the ideal appetizer, infused with traditional scampi flavors of lemon and garlic.


1 (12-ounce) package SeaPak Shrimp Scampi
2 (1.9-ounce) packages frozen mini phyllo cups
1/2 (5-ounce) package fresh baby spinach, chopped
2 large eggs
1/2 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper


Heat oven to 375F. Arrange phyllo cups in mini muffin tins coated with cooking spray. Set aside.
Heat a large skillet over medium-high heat. Add SeaPak Shrimp Scampi and cook for 5 minutes. Add spinach and cook just until it wilts, about 1 minute.

Set aside a few whole shrimp to garnish the top; keep warm. Cut remaining shrimp into smaller pieces. Use a slotted spoon to divide shrimp mixture evenly among the phyllo shells.

Whisk together eggs, cream, salt, and pepper in a medium bowl. Pour egg mixture carefully into shells. Bake for 12-15 minutes or until eggs are set.

Garnish a few mini quiches with reserved shrimp. Drizzle quiches with additional pan sauce before serving, if desired. Makes 12-15 servings (30 mini quiches).