Gulf shrimp in spiced phyllo with tomato chutney

Yield: 1 servings

Measure Ingredient
3 \N Sheets phyllo dough
\N \N Melted butter
¼ cup Ground hazelnuts
1 tablespoon Garam masala
8 mediums Shrimp; (21-26 to a pound)
2 tablespoons Butter
1 teaspoon Ginger; chopped
1 teaspoon Shallots; chopped
¼ teaspoon Garlic; chopped
1 tablespoon Sugar
1 teaspoon Tomato paste
½ cup Tomato concasse
1 teaspoon Lime juice
¼ cup Cilantro; chopped

TOMATO CHUTNEY

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.

To make chutney, melt the butter in a saute pan, and sweat the ginger, shallots, and garlic. Add sugar, tomato paste, tomato concasse, limejuice, and cilantro.

Spoon some chutney over each roll before serving.

Converted by MC_Buster.

Per serving: 627 Calories (kcal); 39g Total Fat; (67% calories from fat); 18g Protein; 25g Carbohydrate; 135mg Cholesterol; 641mg Sodium Food Exchanges: 2½ Grain(Starch); 1 ½ Lean Meat; ½ Vegetable; 0 Fruit; 7 ½ Fat; 1 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0004 Converted by MM_Buster v2.0n.

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