Crispy Shrimp and Garlic Cigars
Ingredients (for about 12 cigars):
12 sheets of brick pastry
300g peeled shrimp (raw or cooked)
2 cloves of garlic, very finely chopped
2 tbsp chopped fresh parsley
1 tbsp chopped chives (optional)
1 tsp sweet paprika or sweet chili pepper
1 tbsp lemon juice
2 tbsp olive oil
Salt and pepper to taste
Melt butter or oil for brushing
Sesame seeds (optional for garnish)
Preparation:
1. Prepare the filling:
Roughly chop the shrimp into small pieces.
In a pan, heat the olive oil. Sauté the garlic for a few seconds until fragrant (without burning). Add the chopped shrimp, paprika, salt, and pepper, and sauté for 2-3 minutes (the shrimp should be just cooked through).
Remove from the heat and add the parsley, chives, and lemon juice. Mix well and let cool.
2. Shape the cigars:
Take a sheet of brick pastry, cutting it in half if it’s very large.
Place a spoonful of shrimp filling at one end.
Fold the sides inward and roll tightly to form a nice cigar.
Seal with a little melted butter or water.
3. Bake:
Brush the cigars with melted butter or oil.
(Optional) Sprinkle with sesame seeds for an even prettier look.
Arrange them on a baking sheet lined with parchment paper. Oven bake: 200°C (fan-assisted) for 12 to 15 minutes, until golden brown and crispy.
Or deep-fry: fry them quickly in hot oil until golden brown.
Serving tips:
Serve these cigars piping hot with a yogurt, lemon, and chive sauce, or a spicy sauce for those who prefer it!
You can add a little grated cheese (like mozzarella) to the filling for a softer texture.
