Best Shrimp Phyllo Purses With Tomato Chermoula Sauce Recipes

TOMATO CHERMOULA SAUCE

Tomato Chermoula Sauce image

Categories Condiment/Spread Sauce Tomato Sauté Vegetarian Quick & Easy Spice Vegan Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon Hungarian sweet paprika
1 3/4 pounds tomatoes, seeded, chopped (about 3 cups)
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley

Steps:

Heat oil in medium saucepan over medium heat. Add garlic, cumin, and paprika and sauté until garlic is golden, about 2 minutes. Add tomatoes, cilantro, and parsley. Cook until tomatoes are juicy, stirring occasionally, about 8 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring frequently.)

PHYLLO SHRIMP WITH DIPPING SAUCES

Phyllo Shrimp with Dipping Sauces image

I created this appetizer when I had some leftover phyllo dough in the freezer. It's perfect for a party because it looks elegant but is easy to make. I serve the shrimp with two sauces, so guests can decide if they're in a sweet or spicy mood. -Sonali Ruder, New York, New York

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 17

Ingredients

12 uncooked large shrimp
1/8 teaspoon salt
1/8 teaspoon pepper
6 sheets phyllo dough (14 inches x 9 inches)
2 tablespoons butter, melted
3 tablespoons canola oil
SWEET CILANTRO LIME SAUCE:
2 tablespoons lime juice
2 tablespoons honey
2 tablespoons minced fresh cilantro
1 tablespoon reduced-sodium soy sauce
1 teaspoon sesame oil
1 garlic clove, minced
Dash crushed red pepper flakes
SPICY MAYONNAISE:
2 tablespoons mayonnaise
2 teaspoons Thai red chili paste

Steps:

Peel and devein shrimp, leaving tails on. Sprinkle with salt and pepper. Stack six sheets of phyllo dough on a work surface; brush top sheet with butter. Cut into 12 strips from long side., Place one shrimp on each strip; roll up. In a large skillet over medium heat, cook shrimp in oil for 2-3 minutes on each side or until shrimp turn pink., In a small bowl, whisk the cilantro lime sauce ingredients. In another bowl, combine mayonnaise and chili paste. Serve sauces with shrimp.

Nutrition Facts : Calories 112 calories, Fat 8g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 150mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.