SEAFOOD GUMBO IN PHYLLO SHELLS
1/4 cup olive oil
1/4 cup celery, finely chopped
1/4 cup onions, finely chopped
1/4 cup green pepper, finely chopped
1 clove garlic, minced
2 cups vegetable (or chicken) broth
1 cup fresh tomatoes, chopped
1 cup fresh shrimp, peeled, deveined and chopped
1/2 cup cleaned lump crabmeat (fresh or canned)
1/4 teaspoon cayenne pepper or Creole seasoning
1/2 teaspoon hot sauce (Tobasco)
Salt and pepper to taste
2 tablespoons butter
2 tablespoons olive oil
20 sheets Athens® Fillo Dough (9”x14”), thawed
1/2 cup white rice, cooked
In a large skillet, heat 2 tablespoons oil over medium heat. Add celery, onion, green pepper and garlic, and cook for about
5 minutes or until vegetables are softened. Stir in broth, tomatoes, shrimp, crabmeat and cayenne pepper. Bring to a boil, then
lower heat and simmer for about 15 to 20 minutes or until broth mixture is reduced. Remove from heat and stir in hot sauce and salt and pepper.
In a small saucepan, melt 2 tablespoons butter with 2 tablespoons oil over medium heat. Lightly brush 6” tart pans with butter-oil
mixture. Layer 5 phyllo sheets, brushing each with the butter-oil mixture. Cut two, 7-inch squares from phyllo stack. Place each phyllo square
in a pan. Carefully push phyllo into pan, leaving the points sticking up. Repeat process 3 times to make 8 shells.
Bake empty phyllo shells in preheated 350ºF oven for about 10 to 15 minutes or until golden brown. Let cool. Remove phyllo shells from pans.
Spread about 2 tablespoons of the cooked rice evenly in each shell. Top each with about 1/2 cup of seafood mixture. Serve warm.
Yield: 8 servings
|GENERAL FILLO DOUGH HANDLING DIRECTIONS|
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.