Spiced Shrimp Cigars
This scrumptious shrimp cigar recipe features a flavorful filling encased in crispy phyllo dough, making for a delightful dish perfect for any gathering or as a special treat. The savory combination of shrimp, tomatoes, herbs, and spices creates a mouthwatering blend that is sure to impress your taste buds. Enjoy the crunchy texture and aromatic flavors in each bite, making it an ideal appetizer or snack that will leave you craving more.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 1/2 lb. medium shrimp, peeled and deveined
- Salt and freshly ground pepper, to taste
- 3/4 cup peeled, seeded and chopped tomatoes
- (fresh or canned)
- 1/4 cup finely chopped yellow onion
- 2 garlic cloves, minced
- 3 Tbs. chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh cilantro
- 1 1/4 tsp. ground cumin
- 1/2 tsp. sweet paprika
- 1/4 tsp. cayenne pepper
- Pinch of saffron threads
- About 1/4 cup fresh bread crumbs
- 9 sheets (about 1/2 lb.) phyllo dough
- 2 Tbs. unsalted butter
- 2 Tbs. extra-virgin olive oil
- Lemon wedges for garnish
Instructions
- In a fry pan over medium heat, warm the olive oil. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 2 minutes. Season with salt and pepper. Remove the pan from the heat and transfer the shrimp to a cutting board; chop coarsely and set aside.
- Return the pan to medium-low heat. Add the tomatoes, onion, garlic, parsley, cilantro, cumin, paprika, cayenne and saffron and stir to mix well. Simmer slowly, stirring occasionally, until the moisture has evaporated, 5 to 10 minutes. Remove the pan from the heat and add the shrimp and enough bread crumbs to make a fairly dry mixture. Mix well and season with salt and pepper.
- Preheat an oven to 400°F. Lightly butter a baking sheet.
- Place the phyllo sheets in a neat stack on a cutting board and cut the stack crosswise into quarters, forming strips about 4 inches wide. Cover with a dampened kitchen towel until ready to use.
- In a small fry pan over medium heat, melt the butter with the extra-virgin olive oil. Remove from the heat. Brush 1 phyllo strip very lightly with the butter mixture and place a second strip on top. Brush the second strip lightly with the butter mixture. Place a heaping teaspoonful of filling along the short end nearest you. Fold in the sides of the phyllo to enclose the filling and then roll up to form a cigar shape. Place on the prepared baking sheet and brush lightly with the butter mixture. Repeat with the remaining phyllo and filling.
- Bake until golden, about 15 minutes. Transfer to a platter and garnish with lemon wedges. Serve immediately.
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