Shrimp in Phylo with Mint and Lime

Ingredients

  • 8 jumbo shrimp, unpeeled and cooked
  • 4 large sheets of phylo pastry
  • 1/3 cup butter
  • 16 large shrimp, cooked and peeled
  • 1 tbs chopped fresh mint, plus extra for garnish
  • 1 tbs fresh dill
  • juice of 1 lime
  • Keep the sheets of phylo pastry covered with a dry, clean cloth to keep them moist.
  • Melt the butter in a small pan over low heat, then remove the pan from the heat.
  • Cut one sheet of phylo pastry in half width ways and brush with some of the melted butter
  • Place one half on top of the other.
  • Preheat the oven to 450 degrees.
  • Cut the shrimp in half down the back of the shrimp and remove the vein.
  • Place four shrimp in the center of the double layer of filo pastry and sprinkle a quarter of the mint, dill and lime juice over the top.
  • Fold over the sides, brush with butter and roll up to make a parcel.
  • Make three more parcels the same way. Place all the parcels, joint side down on a lightly greased baking sheet.
  • Bake for 10 minutes, or until golden.
  • Serve immediately, garnished with whole shrimp, lime wedges and extra chopped mint.

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