Impress your guests with these starters using Athens® or Apollo fillo dough.
CURRIED PHYLLO SHRIMP
1/2 cup olive oil
1/2 cup onions, finely chopped
1/2 cup green bell peppers, seeded and finely chopped
1/2 cup shredded carrots
1 cup canned, diced tomatoes, drained
1 pound fresh shrimp, peeled, deveined and diced
4 tablespoons parsley, chopped
2 teaspoons curry powder
2 teaspoons ground turmeric
Salt and pepper to taste
2 tablespoons butter
20 sheets Athens® Fillo Dough (9”x14”), thawed
In a large skillet, heat 2 tablespoons oil over medium heat. Add onions, peppers, carrots, diced tomatoes and shrimp and cook for 3 - 5 minutes or until shrimp turns pink and vegetables are tender. Add parsley, curry powder, turmeric, salt and pepper to taste.
In a small saucepan, melt the butter with 2 tablespoons oil over medium heat Layer 4 fillo sheets, brushing each with the butter-oil mixture. Cut six 4-inch squares from fillo stack. Place 3 teaspoons of filling in center of square. Brush fillo from edge of filling to each point of square lightly with water. Gather points of square and pinch together just above filling. Brush pouch with butter-oil mixture. Repeat process 4 more times to make 30 pouches.
Place filled pouches at least 1" apart on ungreased cookie sheet or baking pan. Bake in preheated 350ºF oven for about 12 - 15 minutes or until golden brown. Serve warm.