Shrimp & Brie appetizers
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- Easy to do
Shrimp & Brie appetizers
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ingredient
- 30 ml lime juice (about 2 limes)
- 175 ml shrimp(s) , cooked and coarsely chopped
- 3 sheet(s) phyllo pastry (about 30 x 40 cm or 12 x 16 in. each)
- 60 ml butter , melted
- 45 ml cilantro , chopped and fresh
- To taste, salt and pepper , freshly grounded
- 120 g brie cheese , cut into 6 thick slices
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ingredient
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Prep time
- Preheat oven to 190°C (375°F).
- In a bowl, marinate shrimp in lime juice for 10 minutes. In the meantime, lay one phyllo sheet on a work surface. Cover other sheets with a damp cloth so they don’t dry out.
- Brush melted butter on entire sheet. Top with another sheet, and brush with melted butter.
- Top with last phyllo sheet. Using a very sharp knife, cut superimposed sheets in half lengthwise. Then cut each half in three to obtain six squares in all.
- Drain shrimp, then add cilantro, salt, and pepper. Stir to combine. Divide shrimp filling in the middle of the six squares and cover with a slice of Brie. Fold squares into little bundles, lifting the four corners of each square and squeezing together. Gently brush bundles with butter and place in a muffin pan.
- Bake for about 20 minutes, or until pastry is golden brown. Serve.
