Recipe courtesy of Sara Moulton

Gulf Shrimp in Spiced Phyllo with Tomato Chutney

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  • Total: 55 min
  • Prep: 45 min
  • Cook: 10 min
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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


  1. 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.
  2. 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.
  3. Spoon some chutney over each roll before serving.
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