From the menu of -- Former Pleasant Peasant in Atlanta

A. The owners of the beloved and departed Pleasant Peasant now operate the Peasant Bistro near Centennial Olympic Park. They were happy to share this recipe. It's reminiscent of Crab Rangoon, but without the frying. These phyllo bundles can be dinner for six, or work equally well as a warm appetizer. Any extra cream cheese filling would be terrific on bagels with smoked salmon. The remaining phyllo from the 1-pound box will keep for up to 2 weeks tightly wrapped in the refrigerator, ready for another use.

Pleasant Peasant’s Southwestern Shrimp

Hands on: 20 minutes

Total time: 30 minutes

Serves: 6

1 pound cream cheese, room temperature

1 tablespoon plus 2 teaspoons chili powder

1 tablespoon plus 2 teaspoons fresh lime juice

1 tablespoon ground cumin

1 teaspoon minced garlic

3/4 teaspoon cayenne

3/4 teaspoon Tabasco

1/2 of a 1-pound package phyllo

1/2 pound (2 sticks) unsalted butter, melted

1 pound large shrimp, peeled with tails left on

Salsa and cilantro, for garnish

Preheat oven to 400 degrees. Spray a rimmed baking sheet with non-stick spray or line with parchment paper.

In the bowl of a food processor or mixer, make the cream cheese filling by beating cream cheese until soft. Add chili powder, lime juice, cumin, garlic, cayenne and Tabasco and beat 2 minutes or until completely smooth. Scrape down sides to be sure everything is evenly incorporated. Set aside.

Unwrap phyllo sheets and cover with a slightly damp dish towel.

Take one sheet of phyllo and place it so the short edge is facing you. Brush lightly with butter. Top with a second sheet and brush lightly with butter again. Cut the sheet in half from top to bottom, make 2 long rectangles, then cut each half into three square pieces.

Working with one piece at a time, place one shrimp on the lower right corner of the phyllo with the tail exposed. Place a heaping teaspoon of cream cheese filling on the shrimp. Fold dough in half over the shrimp, then roll up from the bottom to form a tight package. Pinch the phyllo around the exposed tail of the shrimp and place on prepared baking sheet. Continue until all shrimp are used.

Bake 5 to 7 minutes or until phyllo is golden brown. The cream cheese filling will be very hot, so allow to cool slightly before serving. Garnish with salsa and cilantro if desired.

Per serving: 742 calories (percent of calories from fat, 82), 25 grams protein, 6 grams carbohydrates, 1 gram fiber, 61 grams fat (37 grams saturated), 281 milligrams cholesterol, 548 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to svanatten@ajc.com and put "From the menu of" in the subject line.