Shellfish Briouats

Name: Shellfish Briouats (Filo Pastries with Shrimp or Crabmeat)
Yield: Makes 30
Ingredients: 3 tablespoons unsalted butter; 2 cloves garlic, minced; 2 pounds shelled shrimp or crabmeat; 1 tablespoon paprika; 4 teaspoons (all-purpose) flour; ½ teaspoon ground cumin; ¾ to 1 teaspoon cayenne pepper; 2 tablespoons each chopped fresh parsley and mint or cilantro; 1 cup heavy cream or half-and-half; Salt and freshly ground pepper; 1 tablespoon grated lemon zest; 8 tablespoons unsalted butter, melted; Peanut oil for deep frying

Filo Pastries with Shrimp or Crabmeat

Preparation info

Makes
30

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

These are wonderful as an appetizer and can be assembled a few hours ahead of time. I served these at a Leap Year dinner at the James Beard House, where they leaped right off the plates. You may want to try these with a little added grated fresh ginger and/or green onions or ground ginger and no onions.

Ingredients

2 pounds shelled shrimp or crabmeat
3 tablespoons unsalted butter
2

Starter
Pastry
Spicy

Method

Poach the prawns in dry white wine or fish stock until just cooked through, 3 to 5 minutes, then drain and coarsely chop. If using crabmeat, pick over the meat removing any shell or cartilage and break the meat into chunks.

Melt 3 tablespoons butter in a medium saucepan over low heat. Add th