Filo Seafood Christmas Crackers Recipe

Filo Seafood Christmas Crackers Recipe

Ingredients:

1/3 c of wine (white)
2 c of thick cream
1 garlic clove; minced
2 minced shallots
1 Tablespoon of butter
3 Tablespoons of tarragon
1/4 c of chopped chives
2 Tablespoons fresh juice of lemon
1 pepper (red); diced finely
1/2 pound of Wildfish-salmon filler
1/2 pound of scallops
16 ounces of drained crab
1/2 pound of shrimps; cooked
1/2 c of butter
1 pack of thawed filo dough

Instructions:

Have shrimps cooked in pan for 1 min in every side or ’til cooked halfway. Do the same for your scallops then set them aside. You cook salmon about 3 mins for every side. Chop salmon, scallops & shrimps then add herbs, juice of lemon & pepper.

You saute garlic & shallots in 1 tsp butter then add the cream. Simmer it for 10 mins ’til volume is reduced into half. You add the crab onto seafood-mixture. Briefly mix then cool inside your fridge.

You unroll the dough, cover rest of it w/ dampened cloth. You brush them w/ softened butter, you add 2nd sheet then brush w/ butter again.

Cut filo onto 2 parts. You place 1/2 c cold seafood-mixture onto every sheets. You roll them up onto cigar-shape, leaving 2″ on every side empty. You crimp sides neatly. Do the same for remaining sheets ’til 4 crackers have been prepared.

You place them on flat bake sheet then cool inside your fridge about 15 mins. Then brush w/ softened butter & bake for 15-20 mins at four hundred degrees Fahrenheit ’til golden-brown.

You tie cracker ends w/ chives then serve w/ rice-pilaf.

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