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shrimp and ricotta filled turnovers

(2 ratings)
review
Private Recipe by
R C
Anytown, NV

I have been working with various stuffing for phyllo. This is by far the best I have come up with! This is a really simple recipe that will have your Super Bowl guests wanting MORE! This recipe can be doubled or even tripled very easily! Experiment and make them your own! YUMMY & of course ENJOY! Recipe adapted from Matthew Gitkin.

(2 ratings)
yield 15 serving(s)
prep time 40 Min
cook time 25 Min

Ingredients For shrimp and ricotta filled turnovers

  • 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
  • 2
    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
  • 1/2
    whole milk ricotta cheese
  • 1/3
    cup whole milk
  • 1
    16 ounce package frozen phyllo dough, thawed
  • honey for drizzling- optional

How To Make shrimp and ricotta filled turnovers

  • 1
    Melt 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.
  • 2
    Add 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.
  • 3
    Stir 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.
  • 4
    Preheat oven to 425 degrees F.
  • 5
    Melt 1/2 cup butter in a small saucepan over medium heat. Remove from heat and keep warm.
  • 6
    Stack 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.
  • 7
    Seal the end closed with a little water or butter. Place triangle on an ungreased baking sheet. Repeat with remaining phyllo sheets and filling.
  • 8
    Bake in preheated oven until tops are golden brown and flaky, 10 to 15 minutes. Cool on a wire rack.
  • 9
    Drizzle a little honey for an extra special mouth watering fun!
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