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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 2 c. minced green onions
- 2 x garlic cloves chopped
- 1Â 1/2 tsp grnd cumin
- 1 tsp sweet paprika
- 12 ounce uncooked medium shrimp peeled, deveined,
- Â Â and coarsely minced
- 1 ounce bean thread noodles soaked in warm water
- Â Â for 20 min, liquid removed, chopped
- 1/4 c. minced fresh cilantro
- 1/3 c. minced fresh parsley
- 3 Tbsp. fresh lemon juice
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 9 sht frzn phyllo pastry, 17" by 13" thawed
- 1/2 c. butter - (1 stick) melted
- 6 tsp plain dry breadcrumbs
- 6 x fresh chives
- Â Â Tomato Chermoula Sauce (see recipe)
Direcciones
- Heat oil in heavy large skillet over medium heat. Add in green onions, garlic, cumin, and paprika and saute/fry till onions begin to soften, about 3 min. Add in shrimp and saute/fry till cooked through, about 3 min. Remove from heat. Stir in chopped 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 create eighteen 13- by 8 1/2-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 tsp. breadcrumbs. Place 1/6 of filling in center of phyllo. Enclose filling by gathering phyllo and carefully twisting top to create 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 chill.)
- Preheat oven to 400 degrees. Bake phyllo purses till golden brown and heated through, about 12 min. 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.
- This recipe yields 6 servings.
- Comments: Chinese bean thread noodles (also called cellophane noodles) are often used in Moroccan dishes, like this starter. Their use stems from the influence of a small Vietnamese community in North Africa. Bean thread noodles are sold at Asian markets and in the Asian foods section of some supermarkets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 139g | |
| Recipe makes 6 servings | |
| Calories 265 | |
| Calories from Fat 187 | 71% |
| Total Fat 21.21g | 27% |
| Saturated Fat 10.59g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 127mg | 42% |
| Sodium 218mg | 9% |
| Potassium 284mg | 8% |
| Total Carbs 6.77g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.42g | 1% |
| Protein 13.11g | 21% |
