Shrimp Dijon in Phyllo
To save money, if you’d like to double this recipe, use 1 pound of shrimp and 1 pound fish fillets, cubed, and mix them in the filling.
Serves: 4Hands-on: 25 minutesTotal: 50 minutesDifficulty: Medium
- 2 Tbsp. butter
- 1 large leek, chopped
- 3 cloves garlic, peeled and minced
- 1 tsp. salt
- 1⁄8 tsp. ground white pepper
- 1 lb. raw medium shrimp
- 2 Tbsp. lemon juice
- 1⁄3 cup Dijon mustard
- 1 can (13 oz.) evaporated milk
- 1⁄2 cup heavy cream
- 16 sheets (9 by 15 inches) frozen phyllo, thawed
- 1⁄3 cup butter, melted
- Nonstick butter-flavored cooking spray
- 1⁄2 cup grated Parmesan cheese
- 1 large egg, beaten
- 1 Tbsp. milk
- In large skillet, melt 2 tablespoons butter over medium heat. Add leek and garlic; sprinkle with salt and pepper. Cook and stir until tender, about 7 to 8 minutes. Add shrimp and lemon juice; cook and stir until shrimp curl and turn pink.
- Remove shrimp from skillet and set aside. Add mustard, evaporated milk, and heavy cream to skillet. Simmer over low heat until sauce is reduced by half.
- Layer 4 sheets of phyllo dough on top of each other, alternately brushing with melted butter and spraying with cooking spray. Sprinkle cheese over each layer. Repeat with remaining sheets of dough, butter, spray, and cheese; making 4 stacks.
- Preheat oven to 425°F. Return shrimp to sauce. Spread in center of each phyllo stack. Roll up, folding in ends. Place, seam side down, on cookie sheet. Combine egg with milk and brush on bundles.
- Bake for 20 minutes or until phyllo dough is golden brown. Let stand for 5 minutes, then serve.