Shrimp and Brie Wrapped in Phyllo Recipe

Name: Shrimp and Brie Wrapped in Phyllo
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6 servings
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

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.