Shrimp In Spiced Phyllo With Tomato Chutney
Serves: 5
Estell Schumm
1 January 1970
Based on User reviews:
57
Spice
57
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cup
Unsalted Butter (melted)2 tsps
Ginger (minced peeled fresh)2 tsps
Shallot (minced)1 tsp
Garlic (minced)2 tbsps
Sugar2 tsps
Tomato Paste2 tsps
Lime Juice (fresh)1 cup
Cilantro (chopped fresh)2 tbsps
Curry Powder30 large
Shrimp (shelled and deveined)Directions:
1
Preheat oven to 375°F
2
Preheat oven to 375°F
3
Make chutney: Heat butter in a 10-inch skillet over moderately high heat, then sauté ginger, shallot, and garlic, stirring, 1 minute
4
Add remaining chutney ingredients and cook over moderate heat, stirring, 4 minutes
5
Heat butter in a 10-inch skillet over moderately high heat, then sauté ginger, shallot, and garlic, stirring, 1 minute
6
Add remaining chutney ingredients and cook over moderate heat, stirring, 4 minutes
7
Make shrimp rolls: Stir together nuts and curry powder
8
Cover stack of phyllo with 2 overlapping sheets of plastic wrap, then a damp kitchen towel
9
Remove 1 phyllo sheet, place on a work surface and brush well with butter
10
Sprinkle with one sixth spice mixture
11
Stack 2 more phyllo sheets on top, buttering each and sprinkling each with spice mixture
12
Cut spiced phyllo stack lengthwise into 5 strips, then cut each crosswise in thirds to make 15 (5 1/2- by 2 1/4-inch) rectangles
13
Place 1 shrimp lengthwise on short end of 1 strip and roll up, leaving head and tail exposed; then roll up 14 more shrimp
14
Arrange, seams down, 1/2-inch apart, on a buttered baking sheet
15
Make 15 more hors d'oeuvres with remaining (unused) phyllo sheets, butter, spice mixture, and shrimp and arrange on baking sheet
16
Brush tops of rolls with some of remaining butter and bake in middle of oven until phyllo is golden and shrimp are cooked, about 12 minutes
17
Serve shrimp rolls with chutney
18
Stir together nuts and curry powder
19
Cover stack of phyllo with 2 overlapping sheets of plastic wrap, then a damp kitchen towel
20
Remove 1 phyllo sheet, place on a work surface and brush well with butter
21
Sprinkle with one sixth spice mixture
22
Stack 2 more phyllo sheets on top, buttering each and sprinkling each with spice mixture
23
Cut spiced phyllo stack lengthwise into 5 strips, then cut each crosswise in thirds to make 15 (5 1/2- by 2 1/4-inch) rectangles
24
Place 1 shrimp lengthwise on short end of 1 strip and roll up, leaving head and tail exposed; then roll up 14 more shrimp
25
Arrange, seams down, 1/2-inch apart, on a buttered baking sheet
26
Make 15 more hors d'oeuvres with remaining (unused) phyllo sheets, butter, spice mixture, and shrimp and arrange on baking sheet
27
Brush tops of rolls with some of remaining butter and bake in middle of oven until phyllo is golden and shrimp are cooked, about 12 minutes
28
Serve shrimp rolls with chutney