SEAFOOD TRIANGLES
"One chilly Easter, my creative clan was looking for an appetizer that would break family traditions and warm hearts...and we came up with these spicy bites filled with shrimp and crabmeat," relates Tarsia Nichols from Prineville, Oregon.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 5-1/2 dozen.
Number Of Ingredients 14
Steps:
- In a large nonstick skillet, saute onions in 1 tablespoon butter until tender. Add shrimp and wine or broth; cook and stir over medium-high heat for 2 minutes or until shrimp turn pink. Using a slotted spoon, remove shrimp., Combine cornstarch and milk until smooth; stir into the cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low. Stir in the Parmesan cheese, crab, sugar, lemon juice, cayenne, white pepper if desired and shrimp. Remove from the heat; cool., On a dry surface, carefully remove two sheets of phyllo dough and place on top of each other (keep remaining dough covered with plastic wrap to prevent drying). Melt remaining butter. Cut sheets widthwise into six strips about 2 in. wide. Lightly brush the tops with butter. , Place a rounded teaspoonful of shrimp mixture near lower right corner of each strip. Fold left corner of dough over filling, forming a triangle. Fold triangle up, then fold over, forming another triangle. Continue folding like a flag for the length of the strip. , Place triangles on ungreased baking sheets. Brush tops with egg white. Bake at 400° for 7-10 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 110 calories, Fat 4g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 218mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges
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Fakhra Gull
[email protected]I don't have anything nice to say about these seafood triangles. They were a complete disappointment.
Sondha Chondo
[email protected]These seafood triangles were a waste of time and ingredients. I wouldn't recommend this recipe to anyone.
Salam Adeola
[email protected]I'm not sure what all the fuss is about. These seafood triangles were just okay. I've had much better.
Jasper
[email protected]Meh. These seafood triangles were just average. Nothing special, and I definitely wouldn't make them again.
Dj-Imperator / Ed
[email protected]These seafood triangles were a disaster! The filling was undercooked, and the phyllo pastry was soggy. I don't know what went wrong, but I'm not going to try this recipe again.
Rouby Baptiste
[email protected]These were just okay. The filling was a bit bland, and the phyllo pastry was too greasy for my taste. I think I'll stick to my usual seafood recipes in the future.
Sameerali Magsi
[email protected]I've made these seafood triangles several times now, and they always turn out perfectly. The flaky crust and the savory filling are a match made in heaven. I love that you can use different types of seafood, so I can always mix it up. These are a gre
Jackeline Roman
[email protected]These seafood triangles were a great way to use up some leftover seafood I had in the fridge. They were quick and easy to make, and they turned out crispy and delicious. I served them with a simple lemon-herb sauce, and they were a hit with my family
Muhammad “Jan” Salahudin
[email protected]I'm not a huge seafood fan, but I decided to give these a try anyway. I'm so glad I did! The seafood filling was surprisingly delicate and flavorful, and the crispy phyllo pastry was the perfect complement. I'll definitely be making these again, and
fahim mobarak
[email protected]Solid 4 stars. The filling was amazing, but I found the phyllo pastry to be a bit too crispy for my taste. Next time, I'll try using a different type of pastry, perhaps puff pastry or even wonton wrappers. Other than that, this recipe is a winner!
Bethuel Asse
[email protected]Oh my, these were delicious! I made them for a party and they were a huge hit. Everyone raved about them and asked for the recipe. I'll definitely be making these again, and I think I'll try experimenting with different types of seafood fillings next
Mary Nkatha
[email protected]I was a little skeptical about how these would turn out, but I'm so glad I gave them a try! The crispy phyllo pastry and the flavorful seafood filling are an absolute match made in heaven. I especially loved the addition of the lemon zest, which real
Vernon Burgess
[email protected]Holy cow! This recipe is a total keeper! My family devoured these seafood triangles in one sitting, absolutely no leftovers to be found. I highly recommend using fresh seafood, as the flavor is simply unbeatable. My top tip: don't skimp on the herbs