Name: Baked Shrimp in Phyllo with Indian Spice Shrimp Wraps and Tomato Chutney
Yield: 5 rolls
Ingredients: 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

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipes Courtesy of Rocco DiSpirito, Executive Chef, Union Pacific, New York, NY

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

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