Gulf Shrimp In Spiced Phyllo With Tomato Chutney

Recipe Ingredients

3		Phyllo dough sheets
		Melted butter - as needed
1/4 cup	59ml	Ground hazelnuts
1 tablespoon	15ml	Garam masala
8 tablespoons	120ml	Shrimp - (21 to 26 per lb) (medium)
		Tomato Chutney
2 tablespoons	30ml	Butter
1 teaspoon	5ml	Chopped ginger
1 teaspoon	5ml	Chopped shallots
1/4 teaspoon	1.3ml	Chopped garlic
1 tablespoon	15ml	Sugar
1 teaspoon	5ml	Tomato paste
1/2 cup	31g / 1.1oz	Tomato concasse
1 teaspoon	5ml	Lime juice
1/4 cup	4g / 0.1oz	Chopped cilantro

Recipe Instructions

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, lime juice, and cilantro.

Spoon some chutney over each roll before serving.

This recipe yields ?? servings.

Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0004) - from - the TV FOOD NETWORK

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