Phyllo Turnovers With Shrimp And Ricotta Recipes

PHYLLO TURNOVERS WITH SHRIMP AND RICOTTA

Steps:

• 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.
• Add the green onions, hot sauce, and salt; cook and stir until onions are wilted, about 3 minutes.
• 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.
• Preheat oven to 425 degrees F (220 degrees C).
• Melt 1/2 cup butter in a small saucepan over medium heat.
• Remove from heat and keep warm.
• Stack two sheets of phyllo on top of each other, and cut into 3 strips about 3 inches by 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.
• Seal the end closed with a little water or butter.
• Place triangle on an ungreased baking sheet.
• Repeat with remaining phyllo sheets and filling.
• Bake in preheated oven until tops are golden brown and flaky, 10 to 15 minutes.
• Cool on a wire rack.