Shrimp Phyllo Purses With Tomato Chermoula Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2 cups	125g / 4.4oz	Chopped green onions
2		Garlic cloves - minced
1 1/2 teaspoons	7.5ml	Ground cumin
1 teaspoon	5ml	Sweet paprika
12 oz	340g	Uncooked medium shrimp - peeled, deveined,
		And coarsely chopped
1 oz	28g	Bean thread noodles - soaked in hot water
		For 20 minutes, drained, minced
1/4 cup	4g / 0.1oz	Chopped fresh cilantro
1/3 cup	48g / 1.7oz	Chopped fresh parsley
3 tablespoons	45ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste
9		Sheets frozen phyllo pastry, 17" by 13" - thawed
1/2 cup	99g / 3.5oz	Butter - (1 stick) - melted
6 teaspoons	30ml	Plain dried breadcrumbs
6		Fresh chives
		Tomato Chermoula Sauce - (see recipe)

Recipe Instructions

Heat oil in heavy large skillet over medium heat. Add green onions, garlic, cumin, and paprika and saute until onions begin to soften, about 3 minutes. Add shrimp and saute until cooked through, about 3 minutes. Remove from heat. Stir in minced bean threads, cilantro, parsley, and lemon juice. Season filling with salt and pepper. Set aside.

Lightly butter large baking sheet. Stack phyllo sheets on work surface. Cut sheets in half crosswise to form eighteen 13- by 8 1/2-inch rectangles. Stack all rectangles. Using 8-inch-diameter plate as guide, trace circle atop phyllo stack. Cut all phyllo sheets, forming eighteen 8-inch-diameter rounds. Cover rounds with damp paper towel to prevent drying.

Place 1 phyllo round on work surface; brush with melted butter. Top with second phyllo round; brush with melted butter. Top with third phyllo round; brush with melted butter. Sprinkle with 1 teaspoon breadcrumbs. Place 1/6 of filling in center of phyllo. Enclose filling by gathering phyllo and carefully twisting top to form purse.

Transfer phyllo purse to prepared baking sheet. Repeat with remaining phyllo rounds, melted butter, breadcrumbs, and filling, forming 6 phyllo purses total. Brush phyllo purses with butter. (Can be made 1 day ahead. Cover and refrigerate.)

Preheat oven to 400 degrees. Bake phyllo purses until golden and heated through, about 12 minutes. Carefully tie 1 chive around twisted section of each phyllo purse, forming knot. Transfer 1 phyllo purse to each of 6 plates. Spoon some Tomato Chermoula Sauce around each phyllo purse and serve.

This recipe yields 6 servings.

Source:
Bon Appetit, January 2002

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