Recipe makes 15 servings

• 1/3 cup chopped celery stalk
• 1/3 cup chopped green pepper
• 2/3 cup chopped red or orange peppers
• 2 tablespoons all-purpose flour
• 1 pound large shrimp – peeled, (chop = optional)
• 2/3 cup ricotta cheese
• 1 (16 ounce) package frozen phyllo dough, thawed
• 3 tablespoons butter
• 1 tablespoon canola or veggie oil
• 2 dashes hot sauce (yeah… hot sauce.. it really works with this dish)
• 1 teaspoon caldo de pollo or just salt
• 1/3 cup heavy cream
• 1/2 cup butter

Directions

• Melt 3 tablespoons butter in a large skillet over medium heat, and add the canola oil. Stir in the celery and peppers; cook until tender, about 5 minutes.
• Add the green onions, hot sauce, and salt; cook and stir until onions are wilted, about 3 minutes.
• Stir the flour, shrimp, ricotta cheese, and milk into the pepper mixture; cook and stir until the shrimp turn pink, about 3 minutes. Remove from heat and cool.
• Preheat oven to 425 degrees F
• Melt 1/2 cup butter – Remove from heat and keep warm.
• Stack two sheets of phyllo on top of each other,
• Bush the top of each strip with melted butter
• Cut into 3 strips about 3 inches by 12 inches.
• Place a clump of the shrimp mixture at one end. Fold phyllo dough over the filling, working back and forth from side to side to make a triangle.
• Place triangle on an ungreased baking sheet.
• Once all pastries are made, give another light coating of butter to seal the ends of the philo dough
• Bake in preheated oven until tops are golden brown and flaky
• @ 425 for 10 to 15 minutes. Cool