Lionheart Wines
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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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