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French in a Flash: Sorrel Shrimp Rissoles with Artichoke Aïoli Recipe
Ingredients (12)
- Rissoles:
- Vegetable oil for frying
- 12 8-12 count shrimp, peeled and deveined, tails on
- 12 sorrel leaves
- 12 sheets filo dough
- Olive oil for brushing the filo dough
- Salt
- Artichoke Aïoli:
- 1 clove garlic
- 4.5 ounces thawed frozen artichoke hearts (1/2 packet)
- 1/2 cup mayonnaise
- Zest and juice 1/4 lemon
Directions
Learn how to make this recipe at Serious Eats