quad-ticker-0918 Free Shipping on orders over $49* Use code: SHIP4FREEEarn tripe points when you use your WS Visa Card*20% off Baking Essentials* Enter Code: BAKEWARECalphalon Elite Fry Pan Set
Return to Previous Page

Spiced Shrimp Cigars

Spiced Shrimp Cigars
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.

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

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.
Makes 18 rolls; serves 6.
Adapted from Williams-Sonoma Seasonal Celebration Series, Winter, by Joanne Weir (Time-Life Books, 1997).