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.
- 1/2 package of shredded phyllo dough
- 1 cup of clarified butter (will have leftover)
- equipment: mini-muffin pans
- 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.
- 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
- 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.