3 sheets phyllo dough
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
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.
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