shrimp and ricotta filled turnovers

Name: Shrimp and Ricotta filled Turnovers
Prep time: 40 min
Cook time: 25 min
Yield: 15
Ingredients: 1/2 cup(s) butter plus 3 tablespoons; 1 tablespoon(s) canola oil; 1/3 cup(s) finely chopped celery stalk; 1 clove(s) finely chopped or minced garlic; 1/3 cup(s) finely chopped onion; 1/3 cup(s) finely chopped green pepper; 2 - dashes hot sauce, such as tabasco; 1 teaspoon(s) kosher salt; 1/3 teaspoon(s) freshly ground black pepper; 2 tablespoon(s) all-purpose flour; 1 pound(s) fresh shrimp - peeled, deveined and chopped; 1/2 - whole milk ricotta cheese; 1/3 - cup whole milk; 1 - 16 ounce package frozen phyllo dough, thawed; - honey for drizzling- optional

(2 ratings)

review

Private Recipe by

R C

@rosycalvin

Anytown, NV

I have been working with various stuffing for phyllo. This is by far the best I have come up with! This is a really simple recipe that will have your Super Bowl guests wanting MORE! This recipe can be doubled or even tripled very easily! Experiment and make them your own! YUMMY & of course ENJOY! Recipe adapted from Matthew Gitkin.

(2 ratings)

yield 15 serving(s)

prep time 40 Min

cook time 25 Min

Ingredients For 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
2

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
1/2

whole milk ricotta cheese
1/3

cup whole milk
1

16 ounce package frozen phyllo dough, thawed
honey for drizzling- optional

How To Make shrimp and ricotta filled turnovers

1
Melt 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.

2
Add 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.
3
Stir 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.
4
Preheat oven to 425 degrees F.
5
Melt 1/2 cup butter in a small saucepan over medium heat. Remove from heat and keep warm.
6
Stack 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.
7
Seal the end closed with a little water or butter. Place triangle on an ungreased baking sheet. Repeat with remaining phyllo sheets and filling.
8
Bake in preheated oven until tops are golden brown and flaky, 10 to 15 minutes. Cool on a wire rack.
9
Drizzle a little honey for an extra special mouth watering fun!
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.