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| Another Pointe In Tyme's Rock Shrimp Baked In Fillo Dough |
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| 1 lb |
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rock shrimp or any raw shrimp - (to 2 lbs), peeled, deveined |
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| 2 Tbs |
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minced garlic |
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| 1 bunch |
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cilantro, chopped |
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| ½ lb |
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jalapeño cheese, grated |
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| 1 tsp |
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crushed red chilies |
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salt, to taste |
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freshly-ground black pepper, to taste |
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| 1 cup |
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olive oil or clarified butter |
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| 16 |
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sheets fillo dough |
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| 1 |
In a food processor, or chop by hand, mix together the garlic, cilantro, cheese, crushed red chilies and salt and pepper. In a sauté pan on medium heat, cook shrimp until half done. Drain shrimp and mix with other ingredients. Set aside mixture. |
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Keep the fillo dough under a slightly moist towel (not too moist or it will stick together). Fillo dough dries out really quick so have extra sheets on hand. Warm oil or butter. Pull out a sheet of fillo dough and lightly baste the dough with the oil or butter, sprinkling a little salt and pepper. Complete this procedure for 6 sheets of dough. |
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Cut the sheets of dough in half. Spoon shrimp mixture onto each piece, folding and sealing the ends. Bake in the oven at 350°F until fillo is golden brown, approximately 10 to 20 minutes depending on your oven. |
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Cut squares in half-quarters and serve at a cocktail party or leave larger portions for a meal. |
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| Recipe Type |
| Appetizer, Copycat, Seafood, Shrimp |
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