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Shrimp and Brie Wrapped in Phyllo Recipe

Shrimp and Brie Wrapped in Phyllo
Source: Iga

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Ingredients

  • To taste, salt and pepper
  • 60 mL (1/4 cup) melted butter
  • 45 mL (3 tablespoons) fresh coriander (cilantro), chopped
  • 3 sheets Phyllo Pastry Sheets, approx. 30 cm X 40 cm (12 in x 16 in) each
  • 30 mL (2 tablespoons) lime juice
  • 175 mL (3/4 cup) cooked shrimp, very coarsely chopped
  • 120 g (4 oz) Brie, cut into 6 thick slices
PREP TIME
25m
COOK TIME
20m
TOTAL TIME
45m
YIELD
6 servings

Instructions

  • Preheat the oven to 190°C (375°F).
  • Combine the shrimp and lime juice in a bowl and marinate for 10 minutes.
  • While the shrimp are marinating, spread a sheet of phyllo pastry on a work surface.
  • Cover the remaining sheets with a damp cloth to keep them from drying out.
  • Using a pastry brush, spread the melted butter over the entire surface of the phyllo.
  • Place another sheet of phyllo on top and brush with melted butter.
  • Place a third sheet of phyllo on top.
  • Cut the stack of phyllo sheets in two (lengthwise) with a very sharp knife, then cut each strip into 3 strips (6 squares in all).
  • Drain the shrimp.
  • Add the coriander, salt and pepper and toss gently.
  • Spoon the shrimp onto each of the 6 squares and top with a slice of Brie.
  • Bring the four corners of each pastry square together and press along the seams to seal them.
  • Lightly brush with butter and place in muffin tins.
  • Bake for about 20 minutes, until the pastry is golden brown.
  • Serve on a bed of sunflower sprouts.
  • If you wish, tie a strand of green onion around each pastry square just before serving.

Dinner

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A recipe from Iga

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