Spiced Shrimp Cigars

• servings: 6 servings
• active time: 20 minutes
• total time: 50 minutes

Ingredients

2 Tbs. olive oil

1/2 lb. medium shrimp, peeled and deveined

Salt and freshly ground pepper, to taste

3/4 cup peeled, seeded and chopped tomatoes   (fresh or canned)

1/4 cup finely chopped yellow onion

2 garlic cloves, minced

3 Tbs. chopped fresh flat-leaf parsley

1/4 cup chopped fresh cilantro

1 1/4 tsp. ground cumin

1/2 tsp. sweet paprika

1/4 tsp. cayenne pepper

Pinch of saffron threads

About 1/4 cup fresh bread crumbs

9 sheets (about 1/2 lb.) phyllo dough

2 Tbs. unsalted butter

2 Tbs. extra-virgin olive oil

Lemon wedges for garnish

Directions

In a fry pan over medium heat, warm the olive oil. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, about 2 minutes. Season with salt and pepper. Remove the pan from the heat and transfer the shrimp to a cutting board; chop coarsely and set aside.

Return the pan to medium-low heat. Add the tomatoes, onion, garlic, parsley, cilantro, cumin, paprika, cayenne and saffron and stir to mix well. Simmer slowly, stirring occasionally, until the moisture has evaporated, 5 to 10 minutes. Remove the pan from the heat and add the shrimp and enough bread crumbs to make a fairly dry mixture. Mix well and season with salt and pepper.

Preheat an oven to 400°F. Lightly butter a baking sheet.

Place the phyllo sheets in a neat stack on a cutting board and cut the stack crosswise into quarters, forming strips about 4 inches wide. Cover with a dampened kitchen towel until ready to use.

In a small fry pan over medium heat, melt the butter with the extra-virgin olive oil. Remove from the heat. Brush 1 phyllo strip very lightly with the butter mixture and place a second strip on top. Brush the second strip lightly with the butter mixture. Place a heaping teaspoonful of filling along the short end nearest you. Fold in the sides of the phyllo to enclose the filling and then roll up to form a cigar shape. Place on the prepared baking sheet and brush lightly with the butter mixture. Repeat with the remaining phyllo and filling.

Bake until golden, about 15 minutes. Transfer to a platter and garnish with lemon wedges. Serve immediately.