Gulf Shrimp In Spiced Phyllo With Tomato Chutney
Serves: 5
Llewellyn Gorczany
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
55
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Butter1 cup
Ground Hazelnut1 tbsps
Garam Masala8 medium
Shrimp (cleaned and shelled)1 tsp
Ginger (chopped)1 tsp
Shallot (chopped)1 tsp
Garlic (chopped)1 tbsp
Sugar1 tsp
Tomato Paste1 cup
Tomato (concasse)1 tsp
Lime Juice1 cup
Cilantro (chopped)Directions:
1
Lay a sheet of phyllo out and brush with melted butter
2
Sprinkle one third of the hazelnuts, and then one-third of the garam masala
3
Repeat process two more times, placing each new phyllo dough sheet directly on top of the seasoned phyllo sheets
4
Cut the stack widthwise into 8 strips, place one shrimp on the near end of each strip, and roll
5
Place the rolls on a lightly greased baking sheet
6
Bake in a 375-degree oven for 8 minutes
7
To make chutney, melt the butter in a saute pan, and sweat the ginger, shallots, and garlic
8
Add sugar, tomato paste, tomato concasse, lime juice, and cilantro
9
Spoon some chutney over each roll before serving