Shredded Phyllo Shrimp Cups

By Jarr315

Ingredients

• 1/2 package of shredded phyllo dough
• 1 cup of clarified butter (will have leftover)
• equipment: mini-muffin pans
• 1/2 pound of shrimp
• 1 mango or 1 bag of organic frozen mango cut in dice
• 1/2 cup of coconut milk (can replace with cream)
• 1/2 cup of shrimp stock (recipe follows)
• 3 cloves of garlic, mashed
• 1 Tablespoon of fresh ginger
• 3 shallots or 1 small onion or a few stalks of green onion
• 1 Tablespoon of curry paste (optional)
• cumin, curry powder as needed, salt, pepper, as needed
• 1 teaspoon of lemon juice or vinegar
• chopped parsley to garnish (optional)
• Vegetable oil, as needed

Details

Adapted from tasteofbeirut.com

Preparation

Step 1

Start by making the stock: take all the shrimp peels and place in a small saucepan; cover with cold water and bring to a simmer; simmer for 30 minutes. Cool, strain and use for this recipe and keep the rest in the freezer for one month.
Heat some oil in a skillet and add the chopped shallots or onions. Fry till translucent and then add the garlic and ginger; fry for a couple of minutes and then add the spices (curry, cumin) in small quantities first; add the curry paste and let it all meld together for a minute, then add the lemon juice or vinegar, mango diced, and coconut milk and shrimp stock; cook for a few minutes; taste and cool the mixture a bit. Throw in a blender and puree. Set aside till needed.
Heat a bit of oil in a skillet, sprinkle some cumin on the shrimps and fry in the oil for a couple of minutes. Set aside.
Assemble the boats by placing a teaspoon of sauce on each, then a shrimp then a dash of chopped parsley. Serve with additional sauce on the side.

Shredded Phyllo can be purchased online through Amazon and at ethnic stores.