An unexpected marriage of well known ingredients leading to an impressive taste.
Shrimps in kataifi pastry with feta sauce and Florina sweet spicy peppers is the finger food to enrich your appetizers and distilled spirits.
It was an idea of chef Costis Panousopoulos, from his trip to Bali, to wrap the shrimp in kataifi pastry and serve with the slightly hot feta sauce and the spicy sweet Florina peppers.
This is an ideal meze for ouzo and tsipouro and will impress any foodie with the flavours and textures… it may well be the ultimate meze.
It is of course vital to buy the best and freshest shrimp of a good size.
Ingredients to serve four
8 medium size shrimp
Some kataifi fyllo pastry
Some butter to coat the fyllo
1 jar Tomato sauce with sweet peppers and feta cheese
100 gr fresh dairy cream
50-80 gr feta cheese
Salt
Oil for frying
Preparation
Shell the shrimp and carefully remove the thin black intestine from its back.
Working quickly, to prevent it from drying, open up the kataifi fyllo pastry and brush it with butter .
Wrap the shrimp with the kataifi fyllo pastry and fry in medium hot frying oil.
Season to taste after frying.
Make a sauce with the feta cheese and the fresh dairy cream and spread it on your dish.
Create “nests” of the sweet spicy red Florina peppers and serve the shrimp in them.
Enjoy shrimp kataifi with feta sauce and Florina sweet spicy peppers with a dry wine from Manolidis Winery
