Gulf Shrimp in Spiced Phyllo with Tomato Chutney Recipe

Name: Gulf Shrimp in Spiced Phyllo with Tomato Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 sheets phyllo dough; Melted butter; 1/4 cup ground hazelnuts; 1 tablespoons garam masala; 8 medium (21-26 to a pound) shrimp, cleaned and shelled; Tomato Chutney; 2 tablespoons butter; 1 teaspoon ginger, chopped; 1 teaspoon shallots, chopped; 1/4 teaspoon garlic, chopped; 1 tablespoon sugar; 1 teaspoon tomato paste; 1/2 cup tomato concasse; 1 teaspoon lime juice; 1/4 cup cilantro, chopped

Servings: persons

3 sheets phyllo dough
Melted butter
1/4 cup ground hazelnuts
1 tablespoons garam masala
8 medium (21-26 to a pound) shrimp, cleaned and shelled
Tomato Chutney
2 tablespoons butter
1 teaspoon ginger, chopped
1 teaspoon shallots, chopped
1/4 teaspoon garlic, chopped
1 tablespoon sugar
1 teaspoon tomato paste
1/2 cup tomato concasse
1 teaspoon lime juice
1/4 cup cilantro, chopped

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.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 sheets phyllo dough, Melted butter, 1/4 cup ground hazelnuts, 1 tablespoons garam masala, and more.

Yes, Gulf Shrimp in Spiced Phyllo with Tomato Chutney falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gulf Shrimp in Spiced Phyllo with Tomato Chutney

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