SHRIMP PHYLLO PURSES WITH TOMATO CHERMOULA SAUCE
Categories Shellfish Tomato Appetizer Bake Lunch Seafood Shrimp Winter Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Peanut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Heat oil in heavy large skillet over medium heat. Add green onions, garlic, cumin, and paprika and sauté until onions begin to soften, about 3 minutes. Add shrimp and sauté until cooked through, about 3 minutes. Remove from heat. Stir in minced bean threads, cilantro, parsley, and lemon juice. Season filling with salt and pepper. Set aside.
- Lightly butter large baking sheet. Stack phyllo sheets on work surface. Cut sheets in half crosswise to form eighteen 13x81/2-inch rectangles. Stack all rectangles. Using 8-inch-diameter plate as guide, trace circle atop phyllo stack. Cut all phyllo sheets, forming eighteen 8-inch-diameter rounds. Cover rounds with damp paper towel to prevent drying. Place 1 phyllo round on work surface; brush with melted butter. Top with second phyllo round; brush with melted butter. Top with third phyllo round; brush with melted butter. Sprinkle with 1 teaspoon breadcrumbs. Place 1/16 of filling in center of phyllo. Enclose filling by gathering phyllo and carefully twisting top to form purse. Transfer phyllo purse to prepared baking sheet. Repeat with remaining phyllo rounds, melted butter, breadcrumbs, and filling, forming 6 phyllo purses total. Brush phyllo purses with butter. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400°F. Bake phyllo purses until golden and heated through, about 12 minutes. Carefully tie 1 chive around twisted section of each phyllo purse, forming knot. Transfer 1 phyllo purse to each of 6 plates. Spoon some Tomato Chermoula Sauce around each phyllo purse and serve.
- Bean thread noodles (clear dried noodles, also known as cellophane or transparent noodles) are sold at Asian markets and in the Asian foods section of some supermarkets.
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Farhad Arif
[email protected]I would definitely make these again. They were easy to make and they turned out delicious.
Nokuthula Selepe
[email protected]I'm not a great cook, but these shrimp phyllo purses turned out perfectly. They were a big hit at my dinner party.
Sakayet Emon
[email protected]These were a little too spicy for me, but my husband loved them.
Kirrabrenda Fohtung
[email protected]I'm not a fan of seafood, but I really enjoyed these shrimp phyllo purses. The sauce was delicious and the purses were crispy and flaky.
Kori
[email protected]I made these purses for a picnic and they were a big hit! They were easy to transport and everyone loved the flavor.
Morgan Smithson
[email protected]These shrimp phyllo purses were the perfect appetizer for my party. They were easy to make and everyone loved them.
Francis Msumba
[email protected]I used a different type of sauce than the one in the recipe, and it turned out great!
Fakharamin Khattak
[email protected]My purses turned out a little soggy, but the flavor was still good.
Jim Simko
[email protected]These shrimp phyllo purses were a bit time-consuming to make, but they were worth it. They were a big hit at my potluck.
Amarachi Vincent
[email protected]I had a hard time finding phyllo dough, but I was able to find it at a specialty grocery store.
Hemani Joshi
[email protected]The shrimp phyllo purses were a little bland for my taste, but the tomato chermoula sauce was delicious.
Wasillah Haqmal
[email protected]These were so easy to make and they turned out perfectly! I will definitely be making them again.
Kismot Pasha
[email protected]I made these shrimp phyllo purses for my family and they loved them! The sauce was flavorful and the purses were crispy and delicious.
Abriella Jurado
[email protected]These shrimp phyllo purses were a hit at my dinner party! The tomato chermoula sauce was the perfect complement to the shrimp, and the phyllo dough was crispy and flaky.