Shrimp Cocktail in Phyllo

Shrimp Cocktail in Phyllo

Ingredients:

1/2 pound of shrimp ( 8 large shrimp)-chopped into bite size pieces

1/3 cup of chopped sweet onion, chopped

1/4 cup of celery-chopped

1/4 tsp salt

Pepper, few turns

1  tbsp BBQ sauce

2 tbsp of cocktail sauce

2 tbsp melted butter

Phyllo dough (from grocery freezer section)

Mix together all the ingredients except the melted butter and Phyllo.

Prepare a baking sheet with either a silpat (silicone baking sheet), my favorite, or spray with a cooking spray.

Next you will need a basting brush, 2-4 tbsp of butter or margarine and a package of Phyllo dough from your grocery freezer section.  These are thin crispy pastry sheets.

This is the pyllo dough.  Keep the portion of the phyllo that you aren't using at this moment rolled up, or covered with a clean damp towel.  I like to use a pizza cutter to cut my strips, it works best, but a knife is fine too. 

Cut a strip, the short way approximately 2-3 inches wide, but your choice, it'll work no matter the size.  Cut through the entire stack, it'll be easier.

Next, take a teaspoon-tablespoon of the filling and place at the end of the strip.

Lifting up 2-3 thin sheets, start to fold up like you'd fold a flag.  Take 1 corner up and make a triangle, push down a little to flatten the filling.

Continue to fold up, making a triangle each time as you go.

Almost there, don't worry if you have a square left over that isn't a triangle, simply fold it into place, the butter on top will do the rest.

Folded up and ready for the baking sheet.

Baste with butter, and top with your favorite seasonings.  I used sesame seeds and pepper on this one.

These are not the shrimp ones, but identical in appearance in every way but the herb on top. Oops, the family ate them before I could get a picture of them this time.