Name: Shrimp Phyllo Purses with Tomato Chermoula Sauce
Yield: Makes 6 servings
Ingredients: 2 tablespoons olive oil; 2 cups chopped green onions; 2 garlic cloves, minced; 1 1/2 teaspoons ground cumin; 1 teaspoon sweet paprika; 12 ounces uncooked medium shrimp, peeled, deveined, coarsely chopped; 1 ounce bean thread noodles,* soaked in hot water 20 minutes, drained, minced (about 1/4 cup); 1/4 cup chopped fresh cilantro; 1/3 cup chopped fresh parsley; 3 tablespoons fresh lemon juice; 9 17x13-inch sheets frozen phyllo pastry, thawed; 1/2 cup (1 stick) butter, melted; 6 teaspoons plain dried breadcrumbs; 6 fresh chives; Tomato Chermoula Sauce

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Shrimp Phyllo Purses with Tomato Chermoula SauceMark Thomas

Chinese bean thread noodles (also called cellophane noodles) are often used in Moroccan dishes, like this starter. Their use stems from the influence of a small Vietnamese community in North Africa.

Recipe notes

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