Shrimp Phyllo Purses with Tomato Chermoula Sauce

Shrimp Phyllo Purses with Tomato Chermoula Sauce
Photo by Mark Thomas

Ingredients

  • 1 teaspoon sweet paprika
  • 12 ounces uncooked medium shrimp, peeled, deveined
  • Tomato Chermoula Sauce
  • 9 17x13-inch sheets frozen phyllo pastry
  • ¼ cup fresh cilantro
  • ½ cup butter
  • 2 garlic cloves
  • + 8 more ingredients
    • 2 cups green onions
    • 6 teaspoons plain dried breadcrumbs
    • 1/3 cup fresh parsley
    • 1 ½ teaspoons ground cumin
    • 1 ounce bean thread noodles
    • 2 tablespoons olive oil
    • 6 fresh chives
    • 3 tablespoons fresh lemon juice

Heat oil in heavy large skillet over medium heat. Add green onions, garlic, cumin, and paprika and sauté until onions begin to soften, about 3 minutes. Add shrimp and sauté until cooked through, about 3 minutes. Remove from heat. Stir in minced bean threads, cilantro, parsley, and lemon juice. Se...

View full recipe at Epicurious

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