| 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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