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Another Pointe In Tyme's Rock Shrimp Baked In Fillo Dough
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1 pound rock shrimp or any raw shrimp - (to 2 lbs) -- peeled, deveined
2 tablespoons minced garlic
1 bunch cilantro -- chopped
1/2 pound jalapeño cheese -- grated
1 teaspoon crushed red chilies
Salt -- to taste
Freshly-ground black pepper -- to taste
1 cup olive oil or clarified butter
16 sheets fillo dough

In a food processor, or chop by hand, mix together the garlic, cilantro,
cheese, crushed red chilies and salt and pepper. In a sauté pan on medium
heat, cook shrimp until half done. Drain shrimp and mix with other
ingredients. Set aside mixture.

Keep the fillo dough under a slightly moist towel (not too moist or it
will stick together). Fillo dough dries out really quick so have extra
sheets on hand. Warm oil or butter. Pull out a sheet of fillo dough and
lightly baste the dough with the oil or butter, sprinkling a little salt
and pepper. Complete this procedure for 6 sheets of dough.

Cut the sheets of dough in half. Spoon shrimp mixture onto each piece,
folding and sealing the ends. Bake in the oven at 350 degrees until fillo
is golden brown, approximately 10 to 20 minutes depending on your oven.

Cut squares in half-quarters and serve at a cocktail party or leave larger
portions for a meal.

This recipe yields ?? servings.

© 2008
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