Saquitos crujientes de gambas con San Simón 
Crispy Shrimp Pouches with San Simón Cheese
San Simón da Costa cheese is a cow's milk cheese smoked with birch wood, with a distinctive pear shape. It is made in the Terra Chá region, specifically in Vilalba, and is said to be the oldest cow's milk cheese in Spain and probably in Europe; legend has it that it was invented by the Celts, who settled in the mountains of Serra da Carba and Xistral. During Roman times, these cheeses were sent to Rome for their special flavor and longevity. Later, in the Middle Ages, San Simón was used to pay rents and tithes to feudal lords and the church....
But I fell in love with it a few years ago, even though there was always one in the fridge at home. Our relationship began in a fleeting moment when I tried these delicious pouches and noticed their smoky touch, their ability to melt, and their capacity to enhance adjacent flavors.
Crispy Shrimp Pouches with San Simón Cheese
San Simón da Costa cheese is a cow's milk cheese smoked with birch wood, with a distinctive pear shape. It is made in the Terra Chá region, specifically in Vilalba, and is said to be the oldest cow's milk cheese in Spain and probably in Europe; legend has it that it was invented by the Celts, who settled in the mountains of Serra da Carba and Xistral. During Roman times, these cheeses were sent to Rome for their special flavor and longevity. Later, in the Middle Ages, San Simón was used to pay rents and tithes to feudal lords and the church....
But I fell in love with it a few years ago, even though there was always one in the fridge at home. Our relationship began in a fleeting moment when I tried these delicious pouches and noticed their smoky touch, their ability to melt, and their capacity to enhance adjacent flavors.
Cooking Instructions
- 1
In a pot with plenty of water and a pinch of salt, boil the shrimp, drain, and set aside.
- 2
In a large bowl, grate the San Simón cheese.
- 3
Mix the shrimp with the San Simón cheese until combined. To make it creamier, add half of the Philadelphia cheese. Mix until all ingredients are well integrated.
- 4
Cut the phyllo sheets into 4 parts with scissors. Place a teaspoon of the mixture on each phyllo portion. Close the phyllo like a little package and tie it with chives, making a couple of knots.
- 5
Preheat the oven to 350°F (180°C), brush the pouches with beaten egg, and bake at medium height for 10 minutes until ready.
- 6
Enjoy!
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