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
Wow! Huge Wow! Officially hungry now!
Great bite-size treat! I like all the flavors and it’s so attractive.
I love these nested appetizers you’ve been making recently, this one being no exception. This would be an impressive treat at parties.
Very impressive recipe! I am defiantly going to make this. Thanks for posting the recipe!
The coconut mango sauce sounds delicious!
These look very appetizing. I wanted to tell you that this afternoon I found a store, not far from my home, which is a Middle Eastern and Mexican grocery. The owner is an Egyptian woman and she has many Middle Eastern ingredients, spices and products. I bought some feta, olives and rose petal jam from Turkey that she had for sale. It will be a good place to look for some of the ingredients you mention in your recipes.
That looks lovely and it’s a really nice alternative to pasty cups!
I don’t have any left over shredded phyllo, but this is a great reason to buy some. These are stunning and I love the coconut mango sauce.
Flotilla? lol, how cute! Ah, you seriously MUST start a catering business. Or something like that. These lovely goodies MUST be shared! If I ever get married, I would hire you in a jiffy, and pay you well!
I’ve made coconut mango sauce before…though it was a bit different from yours! Mine had cheese in it, hee hee.
Just perfect for a party, I love this idea!
Oh que c’est mignon ces petits paniers! j’ai fait une soirée vendredi genre buffet et ces crevettes auraient été parfaites! J’ose à peine imaginer le parfum de ta sauce à la mangue Simplement superbe!
This is perfect Joumana and you coconut mango sauce sounds divine.
Thanks for letting me know about Maida Heatter. It seems that she is quite a celebrity in the States but like Julia Child I only found out about her after the film was out. I have been google searching the past fifteen minutes to find a recipe of hers using cottage cheese. I did find a chapter where she describes how she tasted cottage cheese with strawberries and liked it. http://books.google.gr/books?id=Yi91Ym_WmZYC&pg=PA252&lpg=PA252&dq=Maida+Heatter+cottage+cheese&source=bl&ots=PhkAXb-dQh&sig=HldOfSyaHwOxFaqTmK8e25iMHLk&hl=el&ei=TXYMTKDNMIaIOPiyrc4P&sa=X&oi=book_result&ct=result&resnum=1&ved=0CBQQ6AEwAA#v=onepage&q&f=false
I don’t know what to say. There are so many similarities to my recipe, it’s as though I had read this before.
Really fantastic…
Beautiful! And the sauce sounds awesome.
Aww…just look at those shrimps! They are my favorite! The whole assemble looks delicious, great for party snack.
WHOOAAAAAAA. That looks so amazing. I heart your blog.
Oh these are sooo cute… I use shredded phyllo dough in many goodies that I make, but lets not forget that we do have many similarities in our cuisines… Thanks for sharing…
Hi Joumana,
This appetizer looks so cute and delicious. Listen, if you visit Greece this summer, I would be very happy to meet you over a cup of coffee or dinner. In my site you will find my e-mail address. You can contact me about it via e-mail.
This is so amazingly cute! love these little bites.
Thats a cute and delicious appetizier..definitely a crowd pleaser..
I’d never even ENCOUNTERED shredded phyllo (clearly I have been living under a rock). But that’s why I keep coming back to your blog — always something new.
Robynx
Wow, the food here looks amazing and so professional. I love shrimps and find nibbles with them irresistable. I agree with the others, you should offer catering. If you lived closer, I’d hire you straight away!
That is very original! I really like that sauce.
Cheers,
Rosa
I love this idea, i bet they taste sooo good!
This is such a clever recipe!! I have seen the dough you used, but never know what to do with it!
What a wonderful idea for an appetizer. I often use shredded phyllo though mostly for Greek tyropites (cheese pies).
The sauce looks fantastic and it’s so summery. I’m looking forward to trying it. I love how you made your own shrimp stock by the way.
Magda
These look like the perfect little amuse bouche! I love that coconut mango sauce. I wonder what else I could put it on…
‘douse them in butter’–what beautiful words.
i’d fill my nests with something different (shrimp and i don’t get along), but it’s a great idea for a handy appetizer!
OMG! It’s breakfast time, and all I can think about it shrimp! Not sure how I’m going to make it through the day, with it stuck in my head that I have to get some on the way home to make this!!
WOW…what a beautiful looking dish…super yummy…love the presentation n colors in it…too good!
I’ve got to get myself some of that shredded phyllo, it’s gorgeous. And the combination of seafood, mango and coconut … I miss summer!
Wow!! that’s a great starter. Liked the recipe as well.
wow, I love the look of this and I’m sure I’d love the taste too!
These shrimp boats are perfect for parties. I love mango and coconut, bet my kids would love these too! xo
hi joumana, this looks very yum! even for a vegetarian like me, i am thinking of the alternatives!
Wow, this is absolutely amazing! I love shrimps and I thought I have tried every possible recipe for it but look at this one! Really great job, here, you’re really good. I will definitely try this one and serve it with some cocktail drinks this weekend. My girlfriends are coming over and I would love to surprise them with a new recipe, lol!
Thanks for sharing by the way,
A very creative appetizer! The coconut mango sauce sounds wonderful with the shrimp!
that is very creative. Ive nevr used phyllo sheets before…I think its about time i did. these are absolutely charming appetizers…cant go wrong with shrimps …my all time favorite!
Oh…there go those light and crunchy nests again. One more reminder to put it on my grocery list.
What a great blend of flavours. I do love shrimp…and this is a great way to adapt them to yet another great recipe.
Flavourful wishes, Claudia
Wow, those look absolutely delicious – and beautiful! I’ll take two right now!
ce que tu nous présentes est un bonheur et pour les yeux et pour les papilles
bravo et bonne journée
These look wonderful! I love the idea of making the little boats ahead of time and having them handy in case of drop-in guests. How long will they last and stay crisp?
This is a great apero and it shrimps look so proudly on those little phylo boats. I wonder if I can get sherred phylo in Paris (to take it to Krakow, as I plan to make Beirut dinner
))
@Katie: you can keep them for a few days to dry in the muffin cups; once they have been baked with butter, I would keep them for 48 hours max.
More adventures in Kataifi. I won’t need leftover phyllo, I’ll just make an array of your mezedes!
Joumana, you make entertaing look very elegant , and very classy. This is an impressive alternative to traditional shrimp cocktail. I appreciate that all the components could be prepared in advance, and constructed just before serving, and each bite would wonderfully be bursting with adventure in flavor, and go together beautifuly. Bravo!!!
This looks awesome and very creative! Must add this in my to do list. Thanks!
Joumana, I always attracted to food that look so pretty. Like this one of yours, it tempted me, sounds delicious as well.
That sounds and looks really good.. Love mango-coconut combo!
You’ve out done yourself this time. This looks truly divine! I have everything but the shredded phylo, off the middle eastern store. Love the sound of that sauce!