Description
Give this shrimp-, crab- and spice-loaded seafood gumbo a flaky upgrade by serving it in a delicious phyllo shell.
Ingredients
- 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 (Tabasco)
- Salt and pepper to taste
- 2 tablespoons butter
- 2 tablespoons olive oil
- 20 sheets Athens® Phyllo Dough (9″x14″), thawed
- 1/2 cup white rice, cooked
Directions
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 350°F 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.
