Gulf Shrimp in Spiced Phyllo with Tomato Chutney

Total Time:
55 min
45 min
10 min
  • 3 sheets phyllo dough
  • Melted butter
  • 1/4 cup ground hazelnuts
  • 1 tablespoons garam masala
  • 8 medium (21-26 to a pound) shrimp, cleaned and shelled
  • Tomato Chutney
  • 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
  • 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 8 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 chutney, melt the butter in a saute pan, and sweat the ginger, shallots, and garlic. Add sugar, tomato paste, tomato concasse, lime juice, and cilantro.

  • Spoon some chutney over each roll before serving.

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