| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Clprime2 |
1 |
servings |
INGREDIENTS
| 3 |
|
Sheets phyllo dough |
|
|
Melted butter |
| 1/4 |
c |
Ground hazelnuts |
| 1 |
tb |
Garam masala |
| 8 |
md |
Shrimp; (21-26 to a pound) |
| 2 |
tb |
Butter |
| 1 |
ts |
Ginger; chopped |
| 1 |
ts |
Shallots; chopped |
| 1/4 |
ts |
Garlic; chopped |
| 1 |
tb |
Sugar |
| 1 |
ts |
Tomato paste |
| 1/2 |
c |
Tomato concasse |
| 1 |
ts |
Lime juice |
| 1/4 |
c |
Cilantro; chopped |
INSTRUCTIONS
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: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7
1/2 Fat; 1 Other Carbohydrates
Recipe by: COOKING LIVE PRIMETIME SHOW #CP0004
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Life: the ball’s in your court. After death: it’s God’s turn”