Shrimp In Spiced Phyllo With Tomato Chutney Recipes

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BAKED SHRIMP IN PHYLLO WITH INDIAN SPICE SHRIMP WRAPS AND TOMATO CHUTNEY



Baked Shrimp in Phyllo with Indian Spice Shrimp Wraps and Tomato Chutney image

Provided by Food Network

Yield 5 rolls

Number Of Ingredients 14

3 sheets phyllo dough
Melted butter
1/4 cup ground hazelnuts
1 tablespoon garam masala
5 head-on gulf shrimp
2 tablespoons butter
1 teaspoon ginger, chopped
1 teaspoon shallots, chopped
1/4 teaspoon garlic, chopped
1 tablespoon sugar
1 teaspoon tomato paste
1/2 cup tomato concasse
1 teaspoon lime juice
1/4 cup cilantro, chopped

Steps:

  • Lay a sheet of phyllo out and brush with melted butter. Sprinkle one-third of the hazelnuts and then one-third of the garam masala. Repeat process two more times, placing each new phyllo dough sheet directly on top of the seasoned phyllo sheets. Cut the stack widthwise into 5 strips, place one shrimp on the near end of each strip, and roll. Place the rolls on a lightly greased baking sheet. Bake in a 375-degree oven for 8 minutes.
  • To make the chutney, melt the butter in a saute pan, and sweat the ginger, shallots and garlic. Add sugar, tomato paste, tomato concasse and cilantro.
  • Spoon some chutney over each roll before serving it.

PHYLLO SHRIMP WITH DIPPING SAUCES



Phyllo Shrimp with Dipping Sauces image

I created this appetizer when I had some leftover phyllo dough in the freezer. It's perfect for a party because it looks elegant but is easy to make. I serve the shrimp with two sauces, so guests can decide if they're in a sweet or spicy mood. -Sonali Ruder, New York, New York

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 17

12 uncooked large shrimp
1/8 teaspoon salt
1/8 teaspoon pepper
6 sheets phyllo dough (14 inches x 9 inches)
2 tablespoons butter, melted
3 tablespoons canola oil
SWEET CILANTRO LIME SAUCE:
2 tablespoons lime juice
2 tablespoons honey
2 tablespoons minced fresh cilantro
1 tablespoon reduced-sodium soy sauce
1 teaspoon sesame oil
1 garlic clove, minced
Dash crushed red pepper flakes
SPICY MAYONNAISE:
2 tablespoons mayonnaise
2 teaspoons Thai red chili paste

Steps:

  • Peel and devein shrimp, leaving tails on. Sprinkle with salt and pepper. Stack six sheets of phyllo dough on a work surface; brush top sheet with butter. Cut into 12 strips from long side., Place one shrimp on each strip; roll up. In a large skillet over medium heat, cook shrimp in oil for 2-3 minutes on each side or until shrimp turn pink., In a small bowl, whisk the cilantro lime sauce ingredients. In another bowl, combine mayonnaise and chili paste. Serve sauces with shrimp.

Nutrition Facts : Calories 112 calories, Fat 8g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 150mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.

PHYLLO & PROSCIUTTO WRAPPED SHRIMP WITH PAPAYA-TOMATO RELISH



Phyllo & Prosciutto Wrapped Shrimp with Papaya-Tomato Relish image

A yummy appetizer using phyllo dough.

Provided by S I

Categories     Seafood Appetizers

Time 10m

Number Of Ingredients 23

5 Tbsp olive oil
2 Tbsp fresh ginger, minced
2 clove garlic, minced
2 tsp fresh rosemary, minced
2 tsp fresh lemon thyme, minced
5 Tbsp vodka
1/2 tsp ground black pepper
24 medium shrimp, peeled and deveined
12 slice (thin) prosciutto ham, cut in half lengthwise
12 sheets phyllo dough (9
1/4 c butter, melted
PAPAYA-TOMATO RELISH
1 medium papaya, cleaned and diced
1/3 c (1 medium) ripe red tomato, cleaned and diced
1/4 c chopped parsley
1/4 c chopped chives
1/4 c chopped sweet gherkins
1/4 c diced red bell peppers
3 Tbsp small capers
1/4 c rice wine vinegar
1 large garlic clove, minced
1/3 c extra virgin olive oil
salt & pepper to taste

Steps:

  • 1. In large mixing bowl, combine the oil, ginger, garlic, rosemary, thyme, vodka and pepper. Add the shrimp, toss to coat with marinade. Cover and refrigerate for 3 hours.
  • 2. Preheat the oven to 350ºF. Remove shrimp from marinade and wrap each in prosciutto. Butter and layer 3 sheets of phyllo per shrimp. Cut widthwise into 1-inch wide strips. Wrap phyllo around the shrimp to form the natural shape of the shrimp. Brush the outside with butter and refrigerate for 1 hour. Place the phyllo-wrapped shrimp on an ungreased cookie sheet and bake for 8 to 10 minutes or until golden brown.
  • 3. Serve hot with Papaya-Tomato Relish or your favorite Southwestern style relish.
  • 4. PAPAYA-TOMATO RELISH: In a medium bowl, combine the papaya, tomato, parsley, chives, gherkins, red peppers and capers. In a small bowl, combine the vinegar and garlic. Whisk in the olive oil and blend well. Pour over papaya mixture, toss and add salt and pepper to taste.

SHRIMP IN SPICED PHYLLO WITH TOMATO CHUTNEY



Shrimp in Spiced Phyllo with Tomato Chutney image

Categories     Tomato     Bake     Cocktail Party     Dinner     Shrimp     Spice     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Soy Free

Yield Makes 30 hors d'oeuvres

Number Of Ingredients 16

For tomato chutney
1/2 stick (1/4 cup) unsalted butter
2 teaspoons minced peeled fresh ginger
2 teaspoons minced shallot
1/2 teaspoon minced garlic
2 tablespoons sugar
1 cup peeled, seeded, and chopped tomatoes
2 teaspoons tomato paste
2 teaspoons fresh lime juice
1/2 cup chopped fresh cilantro
For shrimp rolls
1/3 cup hazelnuts, toasted and finely chopped
2 tablespoons curry powder
6 (17- by 12-inch) phyllo sheets
1 stick (1/2 cup) unsalted butter, melted
30 large shrimp, shelled and deveined

Steps:

  • Preheat oven to 375°F.
  • Make chutney:
  • Heat butter in a 10-inch skillet over moderately high heat, then sauté ginger, shallot, and garlic, stirring, 1 minute. Add remaining chutney ingredients and cook over moderate heat, stirring, 4 minutes.
  • Make shrimp rolls:
  • Stir together nuts and curry powder.
  • Cover stack of phyllo with 2 overlapping sheets of plastic wrap, then a damp kitchen towel.
  • Remove 1 phyllo sheet, place on a work surface and brush well with butter. Sprinkle with one sixth spice mixture.
  • Stack 2 more phyllo sheets on top, buttering each and sprinkling each with spice mixture.
  • Cut spiced phyllo stack lengthwise into 5 strips, then cut each crosswise in thirds to make 15 (5 1/2- by 2 1/4-inch) rectangles.
  • Place 1 shrimp lengthwise on short end of 1 strip and roll up, leaving head and tail exposed; then roll up 14 more shrimp. Arrange, seams down, 1/2-inch apart, on a buttered baking sheet.
  • Make 15 more hors d'oeuvres with remaining (unused) phyllo sheets, butter, spice mixture, and shrimp and arrange on baking sheet.
  • Brush tops of rolls with some of remaining butter and bake in middle of oven until phyllo is golden and shrimp are cooked, about 12 minutes.
  • Serve shrimp rolls with chutney.

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