2 packs phyllo mini shells
2 lbs. 26-30 peeled and quartered cooked shrimp...Most markets will steam shrimp for you...ask for medium seasoning
4 oz. softened cream chese
4 oz. mayo
4 oz. sour cream
5 green onions (scallions) cleaned and sliced thinly
1 1/4 tsp. curry powder...I use McCormick blends
1/2 tsp. dry mustard powder
Mix together sour cream, cream cheese and mayo and whisk thoroughly.
Add curry and dry mustard seasonings to mixture and again whisk thoroughly.
Fold in shrimp and green onion and mix together well.
Refrigerate for up to 2 hours and spoon into mini phyllo cups right before serving.