Our Go-To for Effortless Elegance. You know how sometimes you just need that perfect little bite—something that feels fancy but doesn't require hours in the kitchen...This isn't just an appetizer; it's a guaranteed mood-setter. The moment you pull these from the oven, you get that incredible, buttery aroma. And the texture? Pure magic. You bite through the layers of delicate, crackly filo pastry—it practically shatters—to reach the perfectly seasoned, succulent shrimp tucked inside.
Ingredients (to share)
- 180g Shell on Shrimp
- 4 sheets Filo Pastry
- handful of coriander
- 300ml vegetable oil, for frying
- Sea Salt & ground black pepper
- Tin of plum tomatoes
- Fresh basil
Instructions
- Cut each sheet of filo into four strips looking at it lengthways (slice downwards)) then cut each strip in half widthways,
- 4 sheets equal 16 pieces. Cover the strips with a damp tea towel until you are ready to use them.
- Brush a filo strip generously with oil and add 3 coriander leaves to the strip and season. Peel most of the shrimp (bar the tail)
- Place a shrimp at one end of the strip, leaving the tail exposed. Roll up the pastry tightly, folding filo over the top of the shrimp and when sealed, brush again with the oil. Repeat with the remaining pastry strips and shrimp.
- Heat the oil and drop in 4 pieces at a time moving around for a few minuyes until golden. Repeat until all cooked.
- Place the fried shrimp onto a paper towel to absorb excess oil
- Heat a tin of tomatoes and roughly chop and add basil. Slightly mash. Season with salt and freshly ground black pepper.
- This is a great sauce to add to the middle when serving.