“My husband was given this super-simple recipe by a man who sold shrimp at the fish market,” explains Lisa Blackwell from her home in Henderson, North Carolina. “It’s now become our family’s absolute favorite shrimp recipe. We’ve even served it to company often…with great success. Enjoy!”
We love the flavor pairing of these early spring favorites in Strawberry-Rhubarb Tartlets. We used a 2 1/2- x 3-inch fluted rectangular cookie cutter to cut the dough for these adorable tarts. You can also cut them by hand or use a round cutter. Serve for breakfast, dessert, or as a sweet snack.
Instead of layering the honey and nut mixture between buttery layers of phyllo dough as you would do when making traditional baklava, here you spoon the mixture into mini phyllo tart shells. This is a great recipe for entertaining because your guests can pick these up with their fingers and not worry about making a mess.
When this recipe first appeared in the magazine in October 2009, it was made with hollow bucatini noodles. For this version, we switched to ribbony pappardelle. In truth, any pasta would work well.
