Description
These flaky phyllo pouches pack a flavorful punch with curried shrimp, peppers, carrots and onions.
Ingredients
- 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® Phyllo Dough (9″x14″), thawed
Directions
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 Phyllo sheets, brushing each with the butter-oil mixture. Cut six 4-inch squares from Phyllo stack. Place 3 teaspoons of filling in center of square. Brush Phyllo 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 3501/4F oven for about 12 – 15 minutes or until golden brown. Serve warm.
