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A recipe by soFeminine.co.uk
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Ingredients :
- 800g large shrimps
- 6 tomatoes
- 1 onion
- 1 garlic clove
- 8 sheets of filo or thin pastry dough
- paprika
- ginger powder
- curry powder
- salt and pepper
- liquid cream
- Armagnac or Cognac (brandy)
- chives, for garnish
Recipe :
Preheat oven to 400°F.
Thinly chop onion and garlic, chop tomatoes into small cubes.
In a pan, melt butter and brown onion and garlic.
Add shrimps, a pinch of paprika, ginger, curry powder, salt and pepper to taste.
Cook and stir for 5 minutes on medium heat, then turn up the heat, pour the brandy in and flambé.
Last, add the cream and take the pan off the heat.
Layer two filo sheets together, place some shrimps and sauce in the center, top with one spoonful of the tomato mixture and close the dough like a bundle, using a piece of cooking string to tie the top.
Repeat 3 times.
Pour the remaining sauce in the pan, set aside what is left of the tomato mixture.
Cook filo bundles in pre-heated oven for 15 minutes at 400°F, or until pastry becomes golden.
Place bundle on serving platter and quickly replace the string with strands of chives.
Spoon some sauce around the pastry packages.
Advice :
Pastry bundles can be difficult to free from the pan so place them on parchment paper and slide onto a plate. This is a copious meal that requires some effort, but is well worth it.
Goes well with Pinot gris, sweet wine from the Loire.
Recipe shared by Audrey.
My comments :
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