| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Infood02 | 1 | servings |
INGREDIENTS
| 3 | Sheets phyllo dough | |
| Melted butter | ||
| 1/4 | c | Ground hazelnuts |
| 1 | tb | Garam masala |
| 5 | Head-on gulf shrimp | |
| 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 5 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 the chutney, melt the butter in a saute pan, and sweat the ginger, shallots and garlic. Add sugar, tomato paste, tomato concasse and cilantro. Spoon some chutney over each roll before serving it. Yield: 5 rolls Converted by MC_Buster. Per serving: 576 Calories (kcal); 39g Total Fat; (72% calories from fat); 9g Protein; 24g Carbohydrate; 62mg Cholesterol; 570mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 1 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW# INF299 Converted by MM_Buster v2.0n.
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