| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Clprime2 | 1 | Servings | |
INGREDIENTS
| 3 | Sheets phyllo dough | |
| Melted butter | ||
| 1/4 | c | Ground hazelnuts |
| 1 | T | Garam masala |
| 8 | Shrimp, 21-26 to a pound | |
| 2 | T | Butter |
| 1 | t | Ginger, chopped |
| 1 | t | Shallots, chopped |
| 1/4 | t | Garlic, chopped |
| 1 | T | Sugar |
| 1 | t | Tomato paste |
| 1/2 | c | Tomato concasse |
| 1 | t | Lime juice |
| 1/4 | c | Cilantro, chopped |
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, 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.
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