Shrimp Salad in Shells

What a nice lunch this makes! You can serve it with the salad cold or hot. I chose hot today. Each is equally good.

First, you have to bake your pastry shells. Place them frozen on a sheet pan and bake for about 20 minutes at 450 degrees until they are golden brown. I just followed the directions on the package of the Pepperidge Farm Puff Pastry Shells.

After they’re done, you have to remove their cute little hats.

Chop 1 pound of cooked shrimp. I boiled mine but you can cook anyway you please.

Finely dice one stalk celery.

Mix together chopped shrimp, diced celery, 1/3 cup mayo, one tablespoon grated parmesan cheese,dash of cayenne pepper, few sprinkles of paprika, salt and pepper. Once everybody is mixed well together, stuff them into the pastry shells. This amount fit perfectly into 6 shells.

Sprinke the tops with a little more parmesan cheese and pop under the broiler for just a few minutes. I mean very few. Like two.

There you go. Enjoy your lunch!