1 package frozen phyllo dough thawed
olive oil or melted butter
24 jumbo shrimp
2 cups Greek yogurt or sour cream
1/2 tablespoon horseradish sauce
lemon for garnish
white pepper to taste
Stack 4 sheets of phyllo dough, brushing between each one with melted butter or olive oil. Cut the layered dough into squares of about 4 inches and press each into well- greased muffin cups
Bake tarts in a preheated 350°F oven for 10 to 15 minutes, or until golden. Let cool before filling.
Steam as many jumbo shrimp (peeled and deveined, tails on) as you have phyllo cups, then chill until ready to serve.
Season crème fraîche, Greek yogurt, Mexican crema, or sour cream with a little horseradish, grated lemon zest, and white pepper to taste.
Spoon dollops of the mixture into phyllo cups and set a skewered shrimp and a tiny lemon wedge on top.