Shrimp flutes
We make the shrimp flutes with filo dough. They make great appetizers and snacks.
Shrimp flutes
: Explore with taste
Recipe type: Seafood
Ingredients
- 2 lbs of cooked shrimp (peeled and deveined)
- 1 medium onion finely chopped
- 2 tsp seafood /crab seasoning
- ½ cup butter melted
- 14 sheets of filo dough (14”x18”)
Instructions
- Preheat oven to 350 degrees
- Dice the cooked shrimp.
- Saute onion, until transparent and allow to cool.
- In a bowl, combine shrimp, cooked onions, and seasoning. Set aside.
- Cut fillo dough lengthwise into three strips.
- Place one strip horizontally on work surface and brush with butter.
- Top with a second strip, and brush with butter.
- Place one tablespoon of the shrimp mixture about an inch from the left end of the strips.
- Brush uncovered portion of top strip with butter.
- Fold the one- inch on the left over shrimp mixture and roll to form a cylindrical shape.
- Place on greased sheet pan and butter top of roll-up.
- Repeat steps 5 through 10 using remaining ingredients.
- Bake for 15 to 17minutes until golden brown. Serve warm
Notes
Here is what to look for when you buy shrimp.
Fresh shrimp is firm, with a rich grayish or green color and a clean, seafresh scent.
When buying frozen shrimp, make sure each of the pieces are individually coated with a thick layer of ice.
Try to buy shrimp with the shells left on-they keep better that way.
Fresh shrimp is firm, with a rich grayish or green color and a clean, seafresh scent.
When buying frozen shrimp, make sure each of the pieces are individually coated with a thick layer of ice.
Try to buy shrimp with the shells left on-they keep better that way.
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