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Shrimp Phyllo Appetizers

by Sally Bernstein

Makes 20

½ cup chopped green onions
3 Tbsp. butter, melted

3 Tbsp. butter, melted
¼ cup flour
1½ cups milk
¾ cup grated Parmesan cheese
salt and white pepper, to taste
¼ cup dry sherry

½ lb. cooked shrimp, chopped

8 phyllo leaves
¼ lb. butter, melted

Sauté onions in the butter over medium heat until liquid is evaporated, about 8 minutes. Cool.

Put the next 3 Tbsp. butter in a saucepan over low heat. Stir in flour; cook, stirring constantly, until mixture is smooth and bubbly. Stir in milk gradually. Heat to boiling; boil and stir 1 minute. Stir in cheese, salt, white pepper and sherry.

Stir the onion mixture and the cooked shrimp into the cheese sauce; cool.

Cut the phyllo leaves into 5 strips, butter. Place a second sheet on top and butter. Place a cylinder of filling diagonally on each strip. Fold over until all phyllo is used. Fold ends to secure.

Bake 400° for about 15 minutes, or until brown.

If made in advance to freeze, do so before baking.


©Sally Bernstein, 2006

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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