Seafood And Basil Phyllo
|Shrimp||1⁄4 Pound, cooked, shelled and chopped|
|Freshly grated parmesan cheese||6 Tablespoon|
|Fresh basil leaves||9 (1.5 Tablespoons Dried, Crumbled Basil)|
|Cream cheese||6 Ounce|
|Dry sherry||2 Tablespoon|
|Nutmeg||To Taste (Few Shakes)|
|Phyllo||1⁄2 Pound (Preferably Fresh, Not Frozen)|
|Unsalted butter||1⁄2 Pound (Approximately)|
Chop shrimp in food processor.
Place cheese in processor with steel blade.
Process until cheese is grated.
Add fresh basil and process to mince basil.
Add cream cheese, sherry and nutmeg and process.
Stir into crab and shrimp.
Cut phyllo lengthwise into 4 strips.
Place on damp cloth and cover with waxed paper and another damp cloth to prevent sheets from drying out.
Working with one or two strips at a time, brush with melted butter.
Fold over about a 1/4 inch from the bottom edge.
Add a spoonful of the filling just above fold and fold again to form a triangle.
The folding is done as if you were folding an American flag.
Place seam side down on baking sheets.
When all the triangles have been made, brush tops with melted butter.
Bake at 400 degrees for 20 to 30 minutes, until tops are browned.
Freeze or refrigerate if desired.
To serve, defrost if frozen and reheat at 350 degrees for 10 to 15 minutes.
NOTE TO COOK: Carry to party either on baking sheets or in container.
Bake and serve warm.
Try to buy phyllo that has never been frozen; it is easier to work with.
If you can find handmade phyllo, it is the best of all.