Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Spiced Shrimp Cigars

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Spiced Shrimp Cigars Empty Spiced Shrimp Cigars

    Post by Lobo Sun Feb 07, 2016 9:13 pm

    Spiced Shrimp Cigars Img57l
    Spiced Shrimp Cigars
    Spiced Shrimp Cigars Translucent
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    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Servings: 6
    These crispy finger-size rolls are especially popular for entertaining because they can be prepared up to 1 day in advance of serving: Simply shape the rolls, arrange them in a single layer on a baking sheet and refrigerate, then bake before serving.






    • 87

    Ingredients:


    • 2 Tbs. olive oil
    • 1/2 lb. medium shrimp, peeled and deveined
    • Salt and freshly ground pepper, to taste
    • 3/4 cup peeled, seeded and chopped tomatoes
        (fresh or canned)
    • 1/4 cup finely chopped yellow onion
    • 2 garlic cloves, minced
    • 3 Tbs. chopped fresh flat-leaf parsley
    • 1/4 cup chopped fresh cilantro
    • 1 1/4 tsp. ground cumin
    • 1/2 tsp. sweet paprika
    • 1/4 tsp. cayenne pepper
    • Pinch of saffron threads
    • About 1/4 cup fresh bread crumbs
    • 9 sheets (about 1/2 lb.) phyllo dough
    • 2 Tbs. unsalted butter
    • 2 Tbs. extra-virgin olive oil
    • Lemon wedges for garnish

    Spiced Shrimp Cigars Wine-pairing-icon-white

    Wine Pairing

    This pairs well with soft, medium-bodied white wines like the Diemersdal MM Louw Sauvignon Blanc, Durbanville from our Wine Club.

    Directions:

    In a fry 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 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 to 10 minutes. Remove the pan from the heat and add the shrimp and enough bread crumbs to make a fairly dry mixture. Mix well and season with salt and pepper.

    Preheat an oven to 400°F. Lightly butter a baking sheet.

    Place the phyllo 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 fry pan over medium heat, melt the butter with the extra-virgin olive oil. Remove from the heat. Brush 1 phyllo 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 the short end nearest you. Fold in the sides of the phyllo to enclose the filling and then roll up to form a cigar shape. Place on the prepared baking sheet and brush lightly with the butter mixture. Repeat with the remaining phyllo and filling.

    Bake until golden, about 15 minutes. Transfer to a platter and garnish with lemon wedges. Serve immediately.
    Adapted from Williams-Sonoma Seasonal Celebration Series, Winter, by Joanne Weir (Time-Life Books, 1997).
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