Recipe

Shrimp And Sesame Sticks With Apricot Dipping Sauce Recipe

Add Step-by-Step Photos	Lunasea / All my dishes 3 months, 2 weeks ago Loaded with shrimp and savory Asian flavors, these beauties pair perfectly with the zippy apricot sauce. Makes 32 hors d'oeuvres. Enjoy. Adapted from Gourmet. Prep:30m Cook:40m Servings:32	Lunasea
	sesameseeds shrimp scallions sesameoil soysauce ginger garlic phyllo butter apricotpreserves limejuice soysauce dijonmustard

Does this look good? Yeah! / Nope

Fans

danadooley

jenniferby

Ingredients

For Shrimp Filling:

1/4 cup sesame seeds, toasted (See NOTE 3 in instructions)

1 1/3 lb shrimp, shelled and deveined

3 scallions, chopped

1 tablespoon Asian sesame oil

1 tablespoon soy sauce

1 tablespoon cornstarch

1 1/2 teaspoons minced peeled fresh ginger

1 teaspoon minced garlic

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For Sticks:

12 (17- by 12-inch) phyllo sheets, thawed if frozen

1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter, melted

1 large egg, lightly beaten

2 tablespoons sesame seeds, toasted (See NOTE 3 in instructions)

Kosher salt for sprinkling

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For Apricot Dipping Sauce:

1/2 cup apricot preserves

1 tablespoon water

2 teaspoons fresh lime juice

2 teaspoons soy sauce

1 teaspoon Dijon mustard

1/4 teaspoon minced peeled fresh ginger

Directions

Make Shrimp Filling:

Pulse together all filling ingredients in a food processor until they form a coarse paste.

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Make Sticks:

Preheat oven to 450°F.

Cover phyllo with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel.

Put 1 phyllo sheet on a work surface, keeping remainder covered, and brush generously with butter. Stack 2 more phyllo sheets on top, generously buttering each.

Cut phyllo stack in half lengthwise, then arrange 1 half with a long side nearest you.

With dampened fingers shape 3 tablespoons shrimp filling into a narrow rope along edge nearest you, then roll up paste tightly in phyllo to form a long thin roll.

Make another roll with other half of stack.

Make 6 more rolls with remaining phyllo sheets, butter, and shrimp filling.

Lightly brush top of rolls with egg and sprinkle with sesame seeds and kosher salt.

Cut each roll crosswise into 4 sticks and arrange, seam sides down, 1 inch apart on 2 large baking sheets.

Bake sticks in upper and lower thirds of oven, switching position of sheets halfway through baking, until phyllo is golden brown, about 15 minutes total.

Transfer sticks to a rack to cool slightly and serve warm with dipping sauce.

*NOTE: Shrimp sticks can be assembled (but not coated and baked) 1 day ahead and chilled, covered.

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Make Apricot Dipping Sauce:

Purée all ingredients in a blender until smooth.

*NOTE 2: Sauce can be made 1 week ahead and chilled, covered.

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*NOTE 3: Toast sesame seeds in one of these two ways:

Place in a dry heavy skillet over moderate heat, stirring, until fragrant

and a shade or two darker, 3 to 5 minutes.

Or,

Place in a shallow baking pan in a 350° F oven until golden, 5 to 15 minutes.

Keep an eye on them and don't let them burn...

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Comments

romagourmet 3 months, 2 weeks ago said:
Simply and nice idea for aperitif, "brava" :)

gardener61 3 months, 2 weeks ago said:
Oh man....another great shrimp recipe! :)

danadooley 3 months, 2 weeks ago said:
Oh vickie, how pretty are those? *eyes glazing over with food lust* There's no way I'd ever have the patience to do this, but I can still ogle and drool, can't I? ;)