Ingredients
Check off ingredients as you go
For 24 pieces
- 12 phyllo pastry sheets (brick/filo), cut in half
- 24 large shrimp (or kosher substitutes)
- 24 beautiful fresh basil leaves
- a pinch of sweet paprika (or hot)
- a little olive oil
- Salt, pepper
Thaw the shrimp. Cut the phyllo sheets in half (mine are square, so I cut them diagonally to get two triangles). Wash and dry the basil.
On each half phyllo sheet, place a lightly salted and peppered shrimp, a pinch of paprika, and the rolled basil leaf, letting the tip stick out. Roll the phyllo sheet to close, wrapping tightly.
- For cooking, you have options: you can fry in a little neutral oil until the phyllo turns golden, or arrange on a baking sheet lined with parchment paper. Just brush with a little oil and bake at 200°C (400°F) for about 8-10 minutes, until the phyllo takes on a nice color (optionally turning once with tongs).
Serve as is or with a sauce of your choice, for example raita sauce with yogurt and cucumber, or tartar sauce which pair beautifully.
Tips and Variations
- You can replace the basil with cilantro.