Phyllo Wrapped Thai Shrimp
4 tablespoons (1/2 stick) sweet butter
1 teaspoon finely minced or grated fresh ginger
2 teaspoons finely chopped shallot
3/4 cup finely chopped tomatoes
1-1/2 teaspoons sugar (coconut palm is available)
1 teaspoon fresh lime juice
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
10 hazelnuts, shelled
4 sheets phyllo dough
2 teaspoons garam masala
12 medium (21 to 26 per#) raw shrimp, shelled and deveined
Melt 2 tabelspoons of the butter over medium heat. Add ginger and shallots and saute for 2 minutes. Add tomatoes, sugar, lime juice, cilantro, and salt, cook until sauce is thickened, stirring frequently. Taste the chutney and add more lime juice or salt if desired. (The chutney can be made up 2 days in advance and refrigerated.)
Preheat oven to 375 degrees F.
Heat a saute pan over medium-high heat. Add hazelnuts and cook,shaking pan continuously, until they look and smell toasted, 5 minutes. Use a kitchen towel to gently rub skins off. Finely grind cooked nuts.
Melt the remaining 2 tablespoons butter. Roll out a sheet of phyllo onto a clean counter, and gently brush with half of the melted butter. Keep phyllo pile covered with a damp tea towel to prevent it from drying out. Sprinkle with half the garam masala and half the ground nuts. Place second phyllo sheet squarely over first. Brush with butter, saving a bit to be used later, and sprinkle with remaining garam masala and hazelnuts. Cut phyllo stack crosswise into 8 equal strips. (The strips should measure 1 to 2 inches in width.)
Place a shrimp at the end of a strip and roll it up, changing the direction as necessary to totally envelop the shrimp. Repeat with remaining shrimp, and place rolls seam side down on a lightly greased baking sheet. Dab tops of rolls with butter. Bake until golden brown,
8 to 10 minutes.
Dollop some chutney over each roll and serve right away.
Shrimp are extremists. They do best when either barely seasoned or flavored powerfully.
These are flavored powerfully.
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