• Tommy Centola

Lemon-Thyme Shrimp Beggar's Purses

It's Christmas week. Lots of cooking will be happening. This week, I want to share a couple of appetizers. They are both great for snacking while you cook.


8 tablespoons butter, divided

1 pound peeled and deveined fresh shrimp, chopped

1 tablespoon lemon zest

1/4 cup fresh lemon juice

1 tablespoon fresh thyme leaves, roughly chopped

1 tablespoon heavy cream

1/2 teaspoon Creole seasoning

3/4 cup shredded Parmesan cheese

1/2 (16-ounce) package frozen phyllo dough, thawed


Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper.

In a large skillet, melt 2 tablespoons butter over medium-high heat. Add shrimp, lemon zest and juice, thyme, cream and Creole seasoning; cook until shrimp are pink and firm, about 5 minutes. Remove from heat, and stir in Parmesan. Refrigerate for 30 minutes.

In a small pot, melt remaining 6 tablespoons butter over medium-high heat. On a cutting board, unfold phyllo dough. Brush an even layer of butter on phyllo sheet; remove top sheet, and place on cutting board. Repeat with 5 more pieces, stacking on buttered phyllo. Cut into 4 equal sections, and place about 1 tablespoon shrimp mixture in center of each. Bring long sides together, sealing in filling; crimp remaining phyllo at top. Brush outside of each packet with butter and place on prepared pan. Repeat procedure with remaining phyllo sheets and filling.

Bake until golden brown, about 12 minutes. Serve immediately.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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