“Kadaifi” shrimps
Kadaifi shrimps, refreshing tabbouleh, tomato confit & ouzo jelly with verbena
Kadaifi Shrimps
  • 16 shrimp
  • 1 pack of kadaif phyllo dough
  • 100 g grated parmesan
  • 1 lime
  • Olive oil
  • Salt/Pepper
Tomato Confit
  • 4 tomatoes
  • 1 stalk of fresh thyme
  • 1 stalk of fresh rosemary
  • 2 cloves of garlic
  • Olive oil
  • Salt/Pepper
  • 300 g couscous
  • 300 g water
  • 1 stalk of thyme
  • 3 peppers (green, red, yellow)
  • 2 ripe tomatoes
  • 1 spring onion
  • ½ bunch of spearmint
  • ¼ bunch of chives
  • ¼ bunch of parsley
  • Xeres vinegar
  • Olive oil
  • Salt/Pepper
Ouzo-Verbena Jelly
  • 250 g Ouzo
  • 200 g Water
  • 80 g Sugar
  • 2-3 verbena leaves
  • 4 gelatine leaves
Of Kadaifi Shrimp
  • STEP 01
    Peel the shrimp shell and devein leaving only the tail.
  • STEP 02
    Marinate the shrimp in olive oil, salt and pepper and lime zest.
  • STEP 03
    Spread the kadaif phyllo dough to form a long thin strip. Use a brush to cover it with enough olive oil, sprinkle with grated parmesan and roll it carefully, so that the dough is firmly wrapped around the shrimp.
  • STEP 04
    Fry in a fryer until the phyllo dough turns brown, is crispy and the shrimp is cooked on the inside.
Of the Tomato Confit
  • STEP 05
    Remove the tomato stalk and carve an X on the bottom side of the tomatoes.
  • STEP 06
    Blanch the tomatoes for about 10 seconds in boiling water and then cool them in ice water.
  • STEP 07
    Peel the tomato skin, cut in 4 and then remove the seeds.
  • STEP 08
    Mix the tomato quarters with olive oil, salt and pepper and the chopped thyme, rosemary and garlic.
  • STEP 09
    Spread into the baking tray on parchment paper, and simmer in the oven at 80 degrees for about 2-3 hours.
Of the Tabbouleh
  • STEP 10
    Add the couscous in a bowl with a little olive oil and stir.
  • STEP 11
    Bring the water to boil and add the thyme and a little salt and pepper. Pour the water into the couscous, cover it with cling film and allow it to swell for 10-15 minutes.
  • STEP 12
    Finely dice the peppers and tomatoes. Finely chop the spring onion, the chives, the parsley and the mint.
  • STEP 13
    Mix the couscous with the chopped vegetables, add olive oil, Xeres vinegar and salt and pepper.
Of the Ouzo Jelly
  • STEP 14
    Place the gelatin leaves in cold water to soak for 10-15 minutes.
  • STEP 15
    Boil the ouzo in water and sugar for a few minutes.
  • STEP 16
    Add the gelatin leaves and the finely chopped Verbena.
  • STEP 17
    Add into a pan with cling film underneath, leave in the fridge to cool and then cut into the shape of your choice.