Shrimp and Benne Seed Tartlets

Ingredients

• 0.3 cup celery diced
• 2 teaspoons creole seasoning 
• 1 serving garnish: green onions thinly sliced
• 2 tablespoons green onions thinly sliced
• 2 teaspoons juice of lemon fresh
• 1 tablespoon lemon zest grated
• 0.3 cup mayonnaise 
• 1 pound shrimp fresh unpeeled
• 0.3 cup cup heavy whipping cream sour
• 1 serving flaky tartlet shells 
• 3 cups water 

Equipment

• bowl
• paper towels
• oven

Directions

1. Prepare and bake Tartlet Shells.
2. Peel and devein shrimp. Bring water to a boil; add shrimp. Cook 3 to 5 minutes or until shrimp turn pink; drain. Coarsely chop shrimp, and pat dry with a paper towel.
3. Stir together mayonnaise and next 4 ingredients in a large bowl.
4. Add shrimp, celery, and 2 tablespoons green onions.
5. Fill each Tartlet Shell with 1 heaping tablespoonful shrimp salad.
6. Garnish, if desired.
7. Serve immediately.
8. Make Ahead: Tartlet shells can be baked up to 24 hours ahead. Store in an airtight container.