Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 1/4 cup red bell pepper, chopped

  3. 1/4 cup green bell pepper, chopped

  4. 1/3 cup onion, finely chopped

  5. 1 to 2 tablespoons fresh garlic, finely chopped

  6. 1/4 teaspoon fresh marjoram leaves, chopped

  7. 1/4 teaspoon fresh oregano leaves, chopped

  8. 1/4 teaspoon fresh basil leaves, chopped

  9. 1/4 teaspoon hot pepper sauce

  10. 4 ounces raw shrimp, peeled, deveined

  11. 1 egg white

  12. 8 sheets (17x12 inches each) phyllo dough

  13. 1/2 cup butter, melted

  14. 3 cups (10 ounces) Wisconsin Asiago cheese, shredded

  15. Plum Tomato Sauce:

  16. 1 teaspoon olive oil

  17. 3 tablespoons onion, finely chopped

  18. 1/4 teaspoon fresh garlic, finely chopped

  19. 3/4 cup (8 ounces) plum tomatoes, peeled, seeded, chopped

  20. 1/4 cup canned, crushed tomatoes

  21. 1 1/2 teaspoons fresh basil, chopped

  22. 1/2 teaspoon fresh oregano leaves, chopped

  23. 1/2 teaspoon fresh marjoram leaves, chopped

  24. Salt and hot pepper sauce, to taste

Instructions Jump to Ingredients ↑

  1. Heat olive oil in 10 inch skillet. Add peppers, onion, garlic, marjoram leaves, oregano leaves, basil leaves and hot pepper sauce. Cook over medium heat, stirring constantly, until vegetables are tender, 3 to 5 minutes. Remove from heat; cool.

  2. In food processor, puree shrimp until smooth, 15 to 20 seconds. Add egg white; puree until blended. Spoon shrimp mixture into large chilled bowl. Stir in cooled vegetable mixture until well-combined. Set aside.

  3. Cut phyllo sheets in half lengthwise to form 16 (17x6 inch) sheets. For each puff, stack 2 sheets on top of each other. Brush melted butter between and on top of phyllo. Place 17 inch side of phyllo horizontal to edge of counter. In top left-hand corner of phyllo, layer about 3 tablespoons shredded Asiago cheese, 2 tablespoons shrimp mixture and another 3 tablespoons Asiago cheese. Gently fold top left-hand corner of phyllo down and to the right to form a triangle over the shrimp and cheese. (Be sure to keep shrimp and cheese inside dough.) Continue to fold dough, being sure to form triangles, until a triangular "puff" forms. Repeat this process with remaining sheets of phyllo.

  4. Place puffs on a 15x10 inch greased jelly roll pan. Lightly brush each puff with melted butter.

  5. Bake at 375°F for 12 to 15 minutes, or until golden brown. Serve with warm Plum Tomato Sauce.

  6. For Plum Tomato Sauce: Heat olive oil in 10 inch skillet. Add onion and garlic. Cook over medium heat until vegetables are tender, 2 to 3 minutes. Add tomatoes; continue cooking 5 minutes. Add fresh herbs; continue cooking 5 minutes. Add salt and hot pepper sauce, to taste.


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