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

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-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

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Spiced Shrimp Cigars


Posts : 26734
Thanked : 1361
Join date : 2013-01-12

Spiced Shrimp Cigars

Post by Lobo on Sun 07 Feb 2016, 7:13 pm

Spiced Shrimp Cigars

Be the first to Write a Review
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


  • 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

Wine Pairing

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


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).

    Current date/time is Tue 21 Nov 2017, 12:15 am