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Receta Shrimp Phyllo Purses With Tomato Chermoula Sauce

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Raciónes: 6

Ingredientes

Cost per serving $3.33 view details
  • 2 Tbsp. extra virgin olive oil
  • 2 c. minced green onions
  • 2 x garlic cloves chopped
  • 1 1/2 tsp grnd cumin
  • 1 tsp sweet paprika
  • 12 ounce uncooked medium shrimp peeled, deveined,
  •     and coarsely minced
  • 1 ounce bean thread noodles soaked in warm water
  •     for 20 min, liquid removed, chopped
  • 1/4 c. minced fresh cilantro
  • 1/3 c. minced fresh parsley
  • 3 Tbsp. fresh lemon juice
  •     Salt to taste
  •     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
  •     Tomato Chermoula Sauce (see recipe)

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. This recipe yields 6 servings.
  7. 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%
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