SHRIMP AND SNOW PEAS CRUMBLE

Make it Fabulous with Fillo Recipe Contest Entry

Ingredients

15 Athens® Mini Fillo Shells (1 box)
2 tablespoons peanut oil
1 pound raw shrimp, about 15, peeled and deveined
1 cup red wine vinaigrette
15 snow peas, about 1/2 pound
Salt & pepper, to taste
12 Ritz crackers, ground

In a small skillet, heat half of the peanut oil. Sauté half of the shrimp, stirring and tossing frequently, until cooked, about 4 minutes (shrimp will turn pink and become firm). Do not overcook. Transfer the shrimp from pan with a slotted spoon into a small bowl. Repeat cooking process with remaining shrimp.

Pour 1/4 cup red wine vinaigrette over warm shrimp and let stand for an hour.

Trim snow peas and drop them into a kettle of salted boiling water. Let them cook for about 2 minutes; drain immediately and plunge into a bowl of ice water to stop the cooking process. When completely cool, drain them and pat dry. Drain and chop shrimp and then chop snow peas. Combine shrimp and snow peas in a bowl and then spoon into fillo shells. Top with crushed crackers for garnish and serve.