Shrimp and Ricotta filled Turnovers
Featured Pinch Tips Video
- 1/2 c
- butter plus 3 tablespoons
- 1 Tbsp
- canola oil
- 1/3 c
- finely chopped celery stalk
- 1 clove
- finely chopped or minced garlic
- 1/3 c
- finely chopped onion
- 1/3 c
- finely chopped green pepper
- dashes hot sauce, such as tabasco
- 1 tsp
- kosher salt
- 1/3 tsp
- freshly ground black pepper
- 2 Tbsp
- all-purpose flour
- 1 lb
- fresh shrimp - peeled, deveined and chopped
- whole milk ricotta cheese
- cup whole milk
- 16 ounce package frozen phyllo dough, thawed
- honey for drizzling- optional
1Melt 3 tablespoons butter in a large skillet over medium heat, and add the canola oil. Stir in the celery and peppers; cook until tender, about 5 minutes.
2Add the onions, garlic, hot sauce, and salt; cook and stir until onions are translucent, about 3 minutes. Be very conscience of the garlic and try not to over cook.
3Stir the flour, shrimp, ricotta cheese, and milk into the pepper mixture; cook and stir until the shrimp turn pink, about 3 minutes. Remove from heat and cool.
4Preheat oven to 425 degrees F.
5Melt 1/2 cup butter in a small saucepan over medium heat. Remove from heat and keep warm.
6Stack two sheets of phyllo on top of each other, and cut into 3 strips about 3 x 12 inches. Brush the top of each strip with melted butter, and place a teaspoon of the shrimp mixture at one end. Fold phyllo dough over the filling, working back and forth from side to side to make a triangle.
7Seal the end closed with a little water or butter. Place triangle on an ungreased baking sheet. Repeat with remaining phyllo sheets and filling.
8Bake in preheated oven until tops are golden brown and flaky, 10 to 15 minutes. Cool on a wire rack.
9Drizzle a little honey for an extra special mouth watering fun!