Shrimp Sates With Spiced Pistachio Chutney Recipe Epicuriouscom

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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.

SPICED SHRIMP



Spiced Shrimp image

Categories     Mustard     Shellfish     Sauté     Cocktail Party     Quick & Easy     Low Cal     Shrimp     Winter     Oregano     Gourmet

Yield Makes about 24 hors d'oeuvres

Number Of Ingredients 13

1 tablespoon chili powder
1 1/2 teaspoons paprika
1 1/2 teaspoons firmly packed brown sugar
1 teaspoon salt
3/4 teaspoon ground cumin
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1 pound large (21 to 24 per pound) shrimp, shelled, leaving tail and first shell section intact, and if desired deveined
2 tablespoons olive oil
Accompaniment:
Accompaniment: lemon wedges

Steps:

  • In a small bowl stir together all ingredients except shrimp and oil. Arrange shrimp in one layer on a baking sheet and sprinkle with half of spice mixture. Turn shrimp over and sprinkle with remaining mixture.
  • In a heavy skillet (preferably cast-iron) heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté half of shrimp until golden brown and cooked through, about 1 1/2 minutes on each side. Sauté remaining shrimp in remaining 1 tablespoon oil in same manner.
  • Serve shrimp with lemon wedges.

SHRIMP SATES WITH SPICED PISTACHIO CHUTNEY



Shrimp Sates with Spiced Pistachio Chutney image

Categories     Nut     Shellfish     Broil     Marinate     Cocktail Party     Yogurt     Oscars     Lime     Pistachio     Shrimp     Spice     Jalapeño     Cilantro     Gourmet

Yield Makes about 65 hors d'oeuvres

Number Of Ingredients 14

2 1/2 lpounds deveined shelled shrimp (about 65)
1 tablespoon minced garlic
3 tablespoons olive oil
2 tablespoons fresh lime juice
For chutney
1 (16-ounce) container plain yogurt
2 teaspoons ground coriander
1 teaspoon ground cumin
1 tablespoon olive oil
4 fresh jalapeño chiles, 3 with seeds and ribs removed
2 cups fresh cilantro sprigs
2 tablespoons fresh lime juice
1 cup shelled natural pistachios, toasted and finely ground
Special equipment: about 65 (6- to 8-inch) bamboo skewers

Steps:

  • Marinate shrimp:
  • Butterfly shrimp by cutting almost, but not all the way, through backs. Toss with garlic, oil, and lime juice. Season with salt. Marinate, chilled, 1 hour.
  • Make chutney:
  • Drain yogurt in a fine-mesh sieve set over a bowl, chilled, 1 hour. Cook coriander and cumin in oil in a small skillet over moderate heat, stirring occasionally, until fragrant. Coarsely chop chiles, then purée in a blender with drained yogurt, coriander mixture, and cilantro until smooth. Stir in lime juice, pistachios, and salt to taste.
  • Make satés:
  • Preheat broiler.
  • Gently press 1 shrimp open and thread lengthwise onto a skewer near pointed end. Repeat with remaining shrimp and skewers.
  • Arrange satés in a row on 1 long side of a broiler pan so that blunt ends of skewers point toward middle of pan. Cover exposed portions of skewers with a sheet of foil (don't cover shrimp). Arrange another row of satés over foil. Continue adding rows of satés and layers of foil until pan is full, making sure exposed skewer ends of last row of satés are covered with foil.
  • Broil until shrimp are just cooked through, 3 to 4 minutes.
  • Serve satés with chutney for dipping.

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