Spiced Shrimp Cigars
Makes 18 rolls Crispy rolls can be prepared up to a day in advance. Simply shape, arrange in a single layer on a baking sheet and refrigerate. Bake before serving. Ingredients: - 1 Tbsp olive oil
- ½ lb (250 g) medium shrimp, peeled and deveined
- salt and freshly ground pepper
- ¾ cup peeled, seeded and chopped tomatoes (fresh or
- anned)
- ¼ cup finely chopped yellow onion
- 2 cloves garlic, minced
- 3 Tbsp chopped fresh flat-leave (Italian) parsley
- ¼ cup chopped fresh cilantro (fresh coriander)
- 1 ¼ tsp ground cumin
- ½ tsp sweet paprika
- ¼ tsp cayenne pepper
- pinch of saffron threads
- about ¼ cup fresh bread crumbs
- 9 sheets (1/2 lb/250 g) Filo dough
- 2 Tbsp unsalted butter
- 2 Tbsp extra-virgin olive oil
- lemon wedges
Directions: - In a frying pan over medium heat, warm the olive oil. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 2 minutes. Season to taste with salt and pepper.
- Remove the pan from the heat and transfer the shrimp to a cutting board; chop coarsely and set aside.
- Return the pan to medium-low heat. Add the tomatoes, onion, garlic, parsley, cilantro, cumin, paprika, cayenne and saffron and stir to mix well. Simmer slowly, stirring occasionally, until the moisture has evaporated, 5-10 minutes.
- Remove the pan from the heat and add the shrimp and enough break crumbs to make a fairly dry mixture. Mix well and season to taste with salt and pepper.
- Preheat an oven to 400° F.
- Lightly butter a baking sheet.
- Place the filo sheets in a neat stack on a cutting board and cut the stack crosswise into quarters, forming strips about 4 inches wide. Cover with a dampened kitchen towel until ready to use.
- In a small pan over medium heat, melt the butter with the extra virgin olive oil. Remove from the heat.
- Brush 1 filo strip very lightly with the butter mixture and place a second strip on top. Brush the second strip lightly with the butter mixture. Place a heaping teaspoonful of filling along a short end. Fold in the sides, then rollup to form a cigar shape
- Place on the prepared baking sheet and brush lightly with the butter mixture. Repeat with remaining filo and filling.
- Place the filo cigars on the prepared baking sheet. Bake until golden, about 15 minutes.
- Transfer to a platter and garnish with lemon wedges. Serve immediately
Williams-Sonoma Complete Seasons Cookbook page 217
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