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
- 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
How to Make Shrimp and Ricotta filled Turnovers
- 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!