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Here is a little video a made for the Italian newspaper Corriere della Sera, demonstrating a recipe from my latest book “Insolito Muffin.” This is a quick and easy appetizer which is as pretty to see as it is delicious to eat. Enjoy!
Chili-Lime Shrimp Nests
- 4 sheets of phyllo pastry
- 12 shrimp
- 1/2 teaspoon salt
- 2 tsp grated lime zest
- 1 teaspoon chili powder (to taste)
- 2 leaves of iceberg lettuce, shredded
- olive oil
For the garlic-lime mayo
- 1 cup of mayonnaise
- 1 tspgrated lime zest
- 1 teaspoon freshly-squeezed lime juice
- 1/2 of a clove of garlic
- salt and pepper
for 12 muffins
Preheat the oven to 350°F / 180°C. Lightly grease 12 muffin tins with olive oil.
Lay one sheet of phyllo pastry on a work surface, brush with olive oil, and lay another sheet of pastry on top. Brush the second sheet with olive oil, then cut the stack into 6 squares with which to line the muffin tins. Repeat with the other two sheets of phyllo pastry in order to line all 12 muffin tins. Bake in hot oven for 5-7 minutes or until the cups are golden brown. Let cool before handling.
Peel and de-vein the shrimp and put them in a small bowl. Add a tablespoon of olive oil, 1/2 teaspoon salt, the lime zest and chili powder. Transfer the shrimp to a baking sheet lined with parchment paper and bake at 350°F / 180°C for 5-8 minutes, or until they are opaque.
In a small bowl, mix together all the ingredients for the garlic-lime mayo, adjusting salt and pepper to taste.
To assemble: transfer the phyllo cups to a serving platter and fill each one with a spoonful of garlic-lime mayo, some shredded lettuce, and top with a shrimp. Serve immediately or refrigerate until serving time.