3 Tbsp Oil
1 Clove Minced Garlic
1 Med Onion (red) Minced
1 Egg, Beaten
¼ cup Bread Crumbs
½ lb Shrimp, peeled, diced
3 Tbsp Soya Sauce
¼ Cup Butter
2 fluid oz Olive oil
8 oz Minced onion
½ oz Garlic minced
1 cup tomato paste
1 ½ cups Red wine
2 ½ pounds Plum tomatoes (seeded and peeled)
4 cups chicken stock
Basil, thyme, bay leaf, salt and pepper to taste
Heat oil in skillet to medium heat. Saute onion and garlic till transparent. Add Shrimp. Saute for 3 minutes. Take mixture out of skillet, place in bowl with crumbs; add soya sauce and beaten egg. Mix together.
Place 1 sheet phyllo dough on cutting board then brush with melted butter. Place another sheet on top and brush also. Cut into approx 3 or 4 strips. Place 1 tsp mixture on, fold into triangles and bake until golden.
Tomato coulis: Heat olive oil, sauté the onion until tender. Add garlic; sauted briefly. Add the tomato paste, caramelize it lightly.
Add the red wine, tomatoes, stock, basil, thyme, and bay leaf. Simmer the mixture for approx. 45 min. Remove and discard herbs.
Puree and finish sauce with salt and pepper. Cool and serve.