Saquitos de Langostinos 
Shrimp Phyllo Pouches
I had some leftover cooked shrimp and a few sheets of phyllo dough in the fridge, and I started thinking about what I could make with these ingredients. I decided to make some fried pouches as an appetizer or tapa. They’re delicious and fun to make—perfect for a special occasion, now that we’re starting to gather with family and friends. This is my suggestion, but you can use any ingredients you have on hand—even empanada wrappers, puff pastry, or pie crust. It’s all about being creative in the kitchen! Hope you enjoy it! See you soon!
Shrimp Phyllo Pouches
I had some leftover cooked shrimp and a few sheets of phyllo dough in the fridge, and I started thinking about what I could make with these ingredients. I decided to make some fried pouches as an appetizer or tapa. They’re delicious and fun to make—perfect for a special occasion, now that we’re starting to gather with family and friends. This is my suggestion, but you can use any ingredients you have on hand—even empanada wrappers, puff pastry, or pie crust. It’s all about being creative in the kitchen! Hope you enjoy it! See you soon!
Cooking Instructions
- 1
Wash and peel the shrimp. Set aside the shells and heads for the sauce, and reserve the shrimp meat for the filling.
- 2
To make the sauce, peel and finely chop the onion. Sauté it in a saucepan with oil for 5 minutes, then add the cider, shrimp shells, and heads. Cook over medium heat for 5 more minutes. Add the cream, cayenne, salt, white pepper, and nutmeg. Stir and cook for another 5 minutes. Remove from heat, let cool slightly, and strain through a fine mesh strainer. Set aside.
- 3
To make the filling: Wash, remove the outer layers, and finely chop the leek. Sauté it in a skillet over medium heat with oil for 5 minutes. Add the chopped shrimp and the teaspoon of flour. Cook for 2 minutes, then add the milk, salt, parsley, white pepper, and nutmeg. Stir and cook until thickened. Remove from heat and let cool.
- 4
Place the 2 sheets of phyllo dough on top of each other and cut into 12 squares. Place 1 tablespoon of filling on each square, moistening the edges with water. Fold in half to form a triangle, then fold the two side points inward, sealing with a little water. Fry in hot sunflower oil over medium heat until golden brown.
- 5
And... done! Serve with the warm sauce. Hope you enjoy it!
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