In a bowl, marinate shrimp in lime juice for 10 minutes. In the meantime, lay one phyllo sheet on a work surface. Cover other sheets with a damp cloth so they don’t dry out.
Step 3
Brush melted butter on entire sheet. Top with another sheet, and brush with melted butter.
Step 4
Top with last phyllo sheet. Using a very sharp knife, cut superimposed sheets in half lengthwise. Then cut each half in three to obtain six squares in all.
Step 5
Drain shrimp, then add cilantro, salt, and pepper. Stir to combine. Divide shrimp filling in the middle of the six squares and cover with a slice of Brie. Fold squares into little bundles, lifting the four corners of each square and squeezing together. Gently brush bundles with butter and place in a muffin pan.
Step 6
Bake for about 20 minutes, or until pastry is golden brown. Serve.
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