Shellfish Briouats

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