Thursday, 30 October 2014

Shrimp Sweet Potato Mousseline with Parmesan Cheese

Photo Credit: homeatsix

Shrimp Sweet Potato Mousseline with Parmesan Cheese

Tasty shrimp with fresh sweet potato served in a phyllo dough with parmesan cheese and garnish.

Prep time:15 mins
Cook time:10 mins
Total time:25 mins

Adapted from: homeatsix
Serves: 24


2 sweet potatoes
¼ yellow onion, chopped
1 cup cooked shrimp (+ ½ cup for garnish)
1 clove garlic
½ tsp salt
green onion for garnish
6 sheets phyllo dough
¼ cup olive oil
¼ cup fresh parsley, finely chopped
3 tbs grated parmesan cheese


Preheat oven to 400F
Bring water to a boil in a medium saucepan
Add chopped sweet potato and cook over medium heat until fork tender, remove from heat
Over medium heat, sautee onions and garlic until softened, remove from heat
Meanwhile, prepare phyllo cups by laying sheet on large surface and brushing with oil
Sprinkle each layer with finely chopped parsley and grated parmesan cheese before adding new layer
Repeat until 3 sheets are layered
Using a sharp knife, cut sheets into 12 squares
Carefully, line lightly grease mini-muffin tins with layered phyllo and press to fill
Blind bake for 5 minutes and remove from oven
Add cooked sweet potato, onion, garlic, and shrimp to food processor and mix until smooth
Salt to taste
Pipe mixture into phyllo cups and bake for 5-7 minutes until golden, watching carefully so that phyllo doesn't burn
Garnish with green onion and shrimp
Serve warm or cold

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