Best Baked Shrimp In Phyllo With Indian Spice Shrimp Wraps And Tomato Chutney Recipes

Shrimp and Prosciutto in Phyllo image

Provided by FLUFFSTER

Categories Ham

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 11

5 tablespoons olive oil
2 tablespoons fresh ginger, minced
2 garlic cloves, minced
2 teaspoons fresh rosemary, minced
2 teaspoons fresh lemon thyme, minced
5 tablespoons vodka
1/2 teaspoon fresh ground black pepper
24 medium shrimp, peeled and deveined
12 slices prosciutto ham, thin slices, cut in half lengthwise
12 sheets phyllo dough, thawed
1/4 cup butter, melted

Steps:

In a large mixing bowl, combine oil, ginger, garlic, rosemary, thyme,vodka and pepper.
Add shrimp, toss to coat with marinade.
Cover and refrigerate for 3 hours.
Remove shrimp from marinade and wrap each in Prosciutto. Butter and layer 3 sheets phyllo per shrimp. Cut width-wise into 1-inch-wide strips.
Wrap phyllo around shrimp to form natural shape of shrimp.
Brush outside with butter and refrigerate for 1 hour.
Place phyllo-wrapped shrimp on ungreased cookie sheet and bake in preheated 350°F oven for 8 to 10 minutes, or golden brown.
Serve hot with your favorite sauce, if desired.

Nutrition Facts : Calories 84.2, Fat 5.4, SaturatedFat 1.8, Cholesterol 14.2, Sodium 68.6, Carbohydrate 5.3, Fiber 0.2, Protein 1.9

Phyllo & Prosciutto Wrapped Shrimp with Papaya-Tomato Relish image

Provided by S I

Time 10m

Number Of Ingredients 23

5 Tbsp olive oil
2 Tbsp fresh ginger, minced
2 clove garlic, minced
2 tsp fresh rosemary, minced
2 tsp fresh lemon thyme, minced
5 Tbsp vodka
1/2 tsp ground black pepper
24 medium shrimp, peeled and deveined
12 slice (thin) prosciutto ham, cut in half lengthwise
12 sheets phyllo dough (9
1/4 c butter, melted
PAPAYA-TOMATO RELISH
1 medium papaya, cleaned and diced
1/3 c (1 medium) ripe red tomato, cleaned and diced
1/4 c chopped parsley
1/4 c chopped chives
1/4 c chopped sweet gherkins
1/4 c diced red bell peppers
3 Tbsp small capers
1/4 c rice wine vinegar
1 large garlic clove, minced
1/3 c extra virgin olive oil
salt & pepper to taste

Steps:

1. In large mixing bowl, combine the oil, ginger, garlic, rosemary, thyme, vodka and pepper. Add the shrimp, toss to coat with marinade. Cover and refrigerate for 3 hours.
2. Preheat the oven to 350ºF. Remove shrimp from marinade and wrap each in prosciutto. Butter and layer 3 sheets of phyllo per shrimp. Cut widthwise into 1-inch wide strips. Wrap phyllo around the shrimp to form the natural shape of the shrimp. Brush the outside with butter and refrigerate for 1 hour. Place the phyllo-wrapped shrimp on an ungreased cookie sheet and bake for 8 to 10 minutes or until golden brown.
3. Serve hot with Papaya-Tomato Relish or your favorite Southwestern style relish.
4. PAPAYA-TOMATO RELISH: In a medium bowl, combine the papaya, tomato, parsley, chives, gherkins, red peppers and capers. In a small bowl, combine the vinegar and garlic. Whisk in the olive oil and blend well. Pour over papaya mixture, toss and add salt and pepper to taste.

Shrimp in Spiced Phyllo with Tomato Chutney image

Yield Makes 30 hors d'oeuvres

Number Of Ingredients 16

For tomato chutney
1/2 stick (1/4 cup) unsalted butter
2 teaspoons minced peeled fresh ginger
2 teaspoons minced shallot
1/2 teaspoon minced garlic
2 tablespoons sugar
1 cup peeled, seeded, and chopped tomatoes
2 teaspoons tomato paste
2 teaspoons fresh lime juice
1/2 cup chopped fresh cilantro
For shrimp rolls
1/3 cup hazelnuts, toasted and finely chopped
2 tablespoons curry powder
6 (17- by 12-inch) phyllo sheets
1 stick (1/2 cup) unsalted butter, melted
30 large shrimp, shelled and deveined

Steps:

Preheat oven to 375°F.
Make chutney:
Heat butter in a 10-inch skillet over moderately high heat, then sauté ginger, shallot, and garlic, stirring, 1 minute. Add remaining chutney ingredients and cook over moderate heat, stirring, 4 minutes.
Make shrimp rolls:
Stir together nuts and curry powder.
Cover stack of phyllo with 2 overlapping sheets of plastic wrap, then a damp kitchen towel.
Remove 1 phyllo sheet, place on a work surface and brush well with butter. Sprinkle with one sixth spice mixture.
Stack 2 more phyllo sheets on top, buttering each and sprinkling each with spice mixture.
Cut spiced phyllo stack lengthwise into 5 strips, then cut each crosswise in thirds to make 15 (5 1/2- by 2 1/4-inch) rectangles.
Place 1 shrimp lengthwise on short end of 1 strip and roll up, leaving head and tail exposed; then roll up 14 more shrimp. Arrange, seams down, 1/2-inch apart, on a buttered baking sheet.
Make 15 more hors d'oeuvres with remaining (unused) phyllo sheets, butter, spice mixture, and shrimp and arrange on baking sheet.
Brush tops of rolls with some of remaining butter and bake in middle of oven until phyllo is golden and shrimp are cooked, about 12 minutes.
Serve shrimp rolls with chutney.