Shrimp Phyllo Purses with Tomato Chermoula Sauce

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 (click for recipe)

By Kitty MorsePhotographer Mark Thomas

December 31, 2001

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Chinese bean thread noodles (also called glass or 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