How To make Filo Shrimp Puffs
1 tb Sesame oil
2 tb Corn oil
1 Garlic clove, crushed
1 Onion, finely chopped
1 Piece ginger root (1"),
-peeled, grated 1/2 ts Turmeric
1/2 ts Chili powder
1/4 ts Ground cumin
6 oz Medium-size peeled shrimp,
-raw, thawed if frozen 2 tb Creamed coconut, diced
5 Filo pastry sheets
1/4 c Butter or ghee, melted
Fresh Italian parsley sprigs Preheat oven to 350'F. (175'C.). Lightly grease a baking sheet. Heat sesame and corn oil in a saucepan. Add garlic, onion and ginger. Fry gently 5 minutes, stirring occasionally. Add turmeric, chili powder and cumin. Fry gently 2 minutes. Add shrimp, cover and cook gently 5 minutes, stirring frequently. Remove from heat, stir in creamed coconut and cool. Work with 1-2 sheets of filo pastry at a time; cover remainder with a damp cloth. Cut sheet of pastry in half lengthwise and then fold each piece in half lengthwise to make 2 long narrow strips. Spoon a portion of shrimp mixture in 1 corner of each strip of pastry. Brush pastry all over with a small amount of melted butter or ghee. Fold pastry and filling over at right angles to make a triangle. Continue folding in this way along pastry strip to form a triangular parcel. Brush with melted butter or ghee and place on greased baking sheet. Repeat with remaining pastry and shrimp mixture. Bake in preheated oven 20 minutes. Brush with remaining melted butter or ghee and return to oven 5-10 minutes or until puffs are golden brown. Garnish with pastry sprigs, if desired, and serve warm.
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Spicy Dill Shrimp Dip in Phyllo Cups - The Great American Recipe - Episode 8 - Finale Appetizer
It's Finale Week on The Great American Recipe and we're on it with Kicked Off But Still Cookin'!
As part of the Three Course Meal challenge on the Finale of The Great American Recipe, I was going to make this absolute banger of an appetizer - Shrimp Salad in Phyllo Cups. Jenny introduced me to this recipe in the early stages of our relationship and it's become a staple in our house since then. I've made some tweaks, but it's damned nearly perfect as is.
The shrimp dip starts off sweet and creamy with a heavy hit of dill and ends in a slight fruity burn from those chiles. This dip gets absolutely demolished in our house during the holidays. My wife and I have learned to make double or even triple the recipe to ensure that we have some for that nibble with the nightcap.
I've been kicked off but I'm still cooking!
You can find the recipe using the link below:
Spicy Dill Shrimp Dip in Phyllo Cups -
As always, you can find more recipes at
DIY Filo Cups
DIY Filo Cups
I think the best part of pastry is often that crunch made possible by a small(????????????) amount of butter or shortening. Sometimes the pastry dough can kind of overwhelm the filling or primary flavor. What's the solution? Filo dough! Paper thin sheets of dough that you butter and layer for the best crunch ever! They definitely allow the filling to shine through too. My mom would make all sorts of things with filo dough but the easiest way to use them IMO is to make little cups for the perfect party bites. I filled these with a tratitional Greek mixture of feta, dill, lemon, corriander and some American cream cheese ???? Full recipe up on the blog!
Philadelphia Filo Cup Canapes
These festive filo cups are the perfect combination of crispy and creamy. All made delicious with Philadelphia cream cheese.
Learn more here:
#PhiladelphiaCheese #Cheesecakes #Christmas
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With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
With this trick stolen from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
Ingredients:
puff pastry - 500 g (17.64 oz)
melted butter - 30 g (1 oz)
boiled potatoes - 2 pieces
canned red beans - 50 g (1.76 oz)
canned corn - 50 g (1.76 oz)
sour cream - 40 g (1.4 oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
olive oil - 20 ml (0.7 fl oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 4 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
puff pastry - 500 g (17.64 oz)
butter - 30 g (1 oz)
boiled potatoes - 2 pieces
red bell pepper - 1 piece
canned corn - 50 g (1.76 oz)
olive oil - 20 ml (0.7 fl oz)
salt - 10 g (0.35 oz)
black pepper - 5 g (0.18 oz)
sweet paprika - 5 g (0.18 oz)
pressed cheese - 80 g (2.82 oz)
cherry tomatoes - 6 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce:
onion - 1 piece
garlic - 2 cloves
parsley - 10 g (0.35 oz)
butter - 30 g (1 oz)
oil - 20 ml (0.7 fl oz)
whipping cream - 400 ml (13.5 fl oz)
white wine - 100 ml (3.4 fl oz)
salt - 8 g (0.29 oz)
black pepper - 5 g (0.18 oz)
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