Recipe courtesy of Rocco DiSpirito
Baked Shrimp in Phyllo with Indian Spice Shrimp Wraps and Tomato Chutney
- Level: Easy
- Yield: 5 rolls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 124
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 2
- Cholesterol
- 22
- Sodium
- 94
Ingredients
3 sheets phyllo dough
Melted butter
1/4 cup ground hazelnuts
1 tablespoon garam masala
5 head-on gulf shrimp
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
Directions
- 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.