Shrimp aumônières with tomatoes and black olives

Ingredients

• 45 ml (3 Tbsp) olive oil
• 1 shallot, chopped
• 4 tomatoes, peeled, seeded, and diced
• 2 cloves of garlic, chopped
• 20 black olives, pitted and sliced in rings
• 15 g (1 Tbsp) oregano
• 4 sheets of filo dough
• 60 g (4 Tbsp) clarified butter
• 60 g (2 oz.) Parmesan, grated
• 300 g (10 oz.) northern shrimp, shelled
• Salt and pepper

Preparation

• In a frying pan, sauté the shallot in olive oil.
• Add the tomatoes, garlic and black olives. Salt and pepper; gently cook for 8 to 10 minutes.
• Add oregano and let cool.
• Cut the filo dough sheets in half and fold them over themselves to form a square. Brush with clarified butter.
• In the middle of each sheet, place a spoonful of tomatoes and olives, a spoonful of grated Parmesan and a few shrimp.
• Close by pinching together the four corners of the sheet over the filling. Press down lightly and place on a buttered sheet tray.
• Bake in the oven at 190°C (375°F) for 10 to 12 minutes, at which point the aumônières will be golden brown.