The phyllo pastry with salad and shrimp is a fresh and tasty idea to serve as an appetizer or as a main course. It’s also an alternative to the shrimp cocktail.
To make it, I layered several sheets of phyllo pastry and baked them in the oven. Then I garnished with a pink sauce (made from mayonnaise and ketchup), green salad and boiled shrimp dressed with an emulsion of arugula and olive oil.
The phyllo pastry with salad and shrimp is perfect served cold and will surprise you with its simple, delicate flavor.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 4People
- Cooking methods: Stovetop, Oven
Ingredients
- 4 sheets Phyllo pastry
- 9 oz Shrimp
- 3.5 oz Mayonnaise
- 1 tablespoon Ketchup
- to taste Salad greens
- 1 bunch Arugula
- to taste Extra virgin olive oil
- Salt
Preparation
To make the phyllo pastry with salad and shrimp, overlap the phyllo sheets, brushing between each sheet with extra virgin olive oil. Fold them to form a rectangle of about 11×7 inches.
Bake in a preheated oven at 392°F for 10 minutes, until golden. Then remove from the oven and let cool.
Rinse the shrimp under running water, remove the head, legs and shell, then remove the intestinal tract: make a lengthwise incision along the back of the shrimp with a knife and pull it out gently, trying not to break it.
Boil the shrimp in plenty of salted water. Once cooked, drain them and run under cold water, then let them cool in a colander.
Place the arugula (washed and dried) in the blender bowl and add the extra virgin olive oil in a thin stream, blending until you obtain a light sauce. Finally, season with salt. In a bowl, dress the shrimp with the arugula sauce.
Wash and dry the salad; in another bowl combine the mayonnaise and ketchup, mixing with a spoon until you obtain a smooth pink sauce.
Spread the pink sauce over the phyllo rectangle, then garnish with plenty of green salad and the shrimp. Cut into squares and serve. Enjoy your meal!
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