If you have some shredded phyllo dough left, this is one idea to consider; make little boats and keep them handy; when you feel like it, make a sauce, cook some shrimps, and serve as an appetizer at your next party or potluck.
This is an easy project as it can be prepared over several days; prepare the little boats first and leave them out to dry overnight; the next day, douse them in butter and bake them till golden; keep them until needed. Make the sauce, cook the shrimps and assemble.
First step: Make the little boats with shredded phyllo dough
Shredded Phyllo can be purchased online through Amazon and at ethnic stores.
INGREDIENTS NEEDED:
- 1/2 package of shredded phyllo dough
- 1 cup of clarified butter (will have leftover)
- equipment: mini-muffin pans
METHOD:
- Pull the strands of dough apart. Gather small bunches and nestle them inside each muffin cup. Place another muffin pan over them to keep them tight and a heavy pan or several over that as well; leave overnight.
- The next day, pour one generous teaspoon of butter in each cup; bake in a 350F oven (set the mini-muffin pan on a cookie sheet if your oven heats more from the bottom) and bake until the boats are golden brown, which should take about 15 minutes. Cool and remove the boats from the pan and place on a flat surface lined with paper towels. At this point, you can keep them in the fridge till needed or use them right away. (I cut off the loose strands with kitchen scissors, optional)
Second step: Make the sauce and cook the shrimps.
INGREDIENTS NEEDED:
- 1/2 pound of shrimp
- 1 mango or 1 bag of organic frozen mango cut in dice
- 1/2 cup of coconut milk (can replace with cream)
- 1/2 cup of shrimp stock (recipe follows)
- 3 cloves of garlic, mashed
- 1 Tablespoon of fresh ginger
- 3 shallots or 1 small onion or a few stalks of green onion
- 1 Tablespoon of curry paste (optional)
- cumin, curry powder as needed, salt, pepper, as needed
- 1 teaspoon of lemon juice or vinegar
- chopped parsley to garnish (optional)
- Vegetable oil, as needed
METHOD:
- Start by making the stock: take all the shrimp peels and place in a small saucepan; cover with cold water and bring to a simmer; simmer for 30 minutes. Cool, strain and use for this recipe and keep the rest in the freezer for one month.
- Heat some oil in a skillet and add the chopped shallots or onions. Fry till translucent and then add the garlic and ginger; fry for a couple of minutes and then add the spices (curry, cumin) in small quantities first; add the curry paste and let it all meld together for a minute, then add the lemon juice or vinegar, mango diced, and coconut milk and shrimp stock; cook for a few minutes; taste and cool the mixture a bit. Throw in a blender and puree. Set aside till needed.
- Heat a bit of oil in a skillet, sprinkle some cumin on the shrimps and fry in the oil for a couple of minutes. Set aside.
- Assemble the boats by placing a teaspoon of sauce on each, then a shrimp then a dash of chopped parsley. Serve with additional sauce on the side.
92 Comments
This looks like such a great little party snack!
i love these, the little cups are great, I must try these for my next party, and the mango sauce sounds just lovely, great recipe..love the pics
sweetlife
What a stunning entree this would make!
Stunning & fabulous appetizers, dear Joumana!
So special & apart too!
This is such an elegant dish, full of great flavor. I especially love how you served it on the spoons — gorgeous!
Mangoes and shrimps are so good together! I know….as I have tried this pair.
Your appetizer is stunning!
This is gorgeous. Your food is always so beautiful. That is said with true admiration. I hope you are having a wonderful day. Blessings…Mary
They look amazing! I have never heard of a shredded phyllo dough. Divine little cups with heavenly stuffing. I love (almost) everything that you make..You are a great cook dear!
OMGosh… an esy delicious and timely post. Birthday dinner next week – great little appy idea. Thanks, Joumana!!
Valerie
I guess we’re doing a mango tango this week. Yours looks outstanding! Mine? Meh.
Your recipes are outstanding, I love mango, thanks Joumana! I came by to let you know that I left an award for you on my blog, you are such an inspiration, I love seeing what you come up with next!
I love these perfect little appetizers! Shredded phyllo makes for such a beautiful presentation. The sauce sounds incredible.
Wonderful usage of shredded phyllo. Your recipes are always so creative. Cheers!
magnifique recette , c’est vraiment très présentable, pour des invités, j’aime beaucoup l’idée, bisou joumana
Joumana…I was looking for a contact email for you…am I blind…or you just don’t have one?
Why you ask…I was just on Pattysfood.blogspot and saw that she honoured you with an award…so there…I wanted to congratulate you ;o))
BTW…you mentioned your upcoming well deserved vacation…have a fantastic time!
Ciao for now, Claudia
toujours des recettes élégantes et des photos magnifiques!!!!!
grand bravo
What a great appetizer! I’ve not worked with shredded phyllo before. It really makes things look interesting. The mango sauces sounds so good!
You take cooking on to the level of an art form Joumana! Fantastic photos and what a great dish for summer parties in the garden!
I am loving this combo… I have never gotten into this shredded filo but when I see you using it so brilliantly… time to go to the market and pick some up. How I love finger food!
I am loving this. The shredded phyllo is just splendid and picture-perfect. This would be a stunner at any gathering and the tastes are amazing.
Fantastic,
Absolutely perfect! Great appetizer portion and lovely flavors. I hope we will continue to have some gulf shrimp to give this recipe a test driv.
Thanks!
it must be a treat of texture in the mouth. The crunch and the creamy tangy mango, sweet too! I’d have it with a good chili sauce. And there I am… in heaven. Amazing little treat Joumana.
On dirait des petits nids douillets … très jolis.
Oh wow…these look fabulous!! With shrimps…my shrimps haha…..I just love it all! Thanks for sharing.
Wow, what a nice combination of ingredients…coconut, mango and shrimps…not only sound but look delicious…very creative and I love the pictures
Dear Joumana – This is a perfect summer party hit for sure! Love the fact that you can make it in steps over several days and also the combo of cumin shrimp and mango is lovely. I would definitely use the curry paste
Ciao, Devaki @ weavethousandflavors
What gorgeous little appetizers! Thanks for passing that along.
Fabulous fun appetizer.
Mimi
this is a perfect appetizer for any occasion and a wonderful mix of flavors and textures. beautiful photos.
What a fabulously elegant and delicious looking appetiser!
*kisses* HH
These look simply stunning! Gosh, you really had me drooling over these shrimps… salivating already. Luckily, I put on my napkin before coming in here. hehe…. Hope you’re having a wonderful day!
Cheers, kristy
what a cute baskets..looks so wonderful and great pics!!
What an interesting appetizer Middle eastern and tropical … something interesting to try!
I am just dying to gets my hands on some katafi (I will be checking out Amazon now).
I asked at the Greek festival where I get it from and they just said I can not get it. I also asked about mastic and they looked at me like I was a two headed dragon. Maybe its my pronunciation.
This is a wonderful aperitif for summer!
Ronelle
These are gorgeous! The combination of flavors seems amazing, why would it not be? I love pretty much ever ingredient in there!
Joumana I am going to make these for my next cocktail party- what a brilliant idea to have smthg served on a “nest”. I love it. Hope Beirut is treating you well and you are getting pampered. xxx shayma
Mais comment j’ai pu louper cette fabuleuse recette? Ça a l’air extra, croquant et fondant à la fois… Crevettes + mangue-coco = l’association parfaite pour moi! Félicitations et plein de bisous, profite bien de ton retour aux sources.
what a great little appetizer, the sauce sounds especially delicious!
Absolutley splendid! What a wonderful showcase of talent, very well done. These will be the hit of any dinner party.
Ces petits nids sont superbes et très gourmands, idéal pour couvé de bonnes idées, bises
I love the texture of filo in any format. It adds excitement to food with that signature crunch it gives it.