Phyllo-Wrapped Shrimp with Curried Tzatziki Sauce

• Shrimp Pouches
• Philadelphia Light Brick Cream Cheese Spread, softened
• 3/4 cup panko bread crumbs
• 1/4 cup ground coriander
• 1/4 cup country-style Dijon mustard
• 16 sheets frozen phyllo dough (14x9-inch sheets), thawed
• 1/3 cup extra virgin olive oil
• 48 each uncooked large shrimp, peeled with tails left on, deveined
• Curried Tzatziki Sauce
• 1-1/2 cups Greek-style yogurt
• 2 Tbsp. curry powder
• 6 each garlic cloves, minced
• 1/3 cup scallions, diced
• 1-1/2 cups cucumbers, diced
• 2 Tbsp. fresh mint, chiffonade
• 2 Tbsp. fresh lemon juice
• 1/4 cup tomatoes, finely diced

1. Shrimp Pouches: Mix cream cheese, bread crumbs, coriander and mustard.
2. Stack phyllo sheets; cut into 4-1/2-inch squares.
3. Cover with plastic wrap and a damp towel until ready to use.
4. Remove 2 phyllo squares; stack with top square angled over bottom square to resemble an 8-pointed star.
5. Brush lightly with oil.
6. Spoon about 1-1/2 Tbsp.
7. (22 mL) cream cheese mixture onto centre of star; top with 1 shrimp, tail-end up.
8. Wrap phyllo around shrimp to make pouch, with shrimp tail sticking out.
9. Place in parchment paper-lined sheet pan.
10. Repeat to make 48 pouches (or to make 8 pouches for trial recipe).
11. Bake in 350 degrees F convection oven 10 min.
12. or until golden brown.
13. Curried Tzatziki Sauce: Mix all ingredients except tomatoes.
14. For each serving: Spoon 4 dollops of Curried Tzatziki Sauce (about 1 Tbsp.
15. 15 mL each) onto plate; top each with 1 Shrimp Pouch.
16. Sprinkle evenly with 1 tsp.
17. (5 mL) tomatoes.

shrimp, cream cheese, bread crumbs, ground coriander, countrystyle, phyllo, extra virgin olive oil, shrimp, tzatziki sauce, yogurt, curry powder, garlic, scallions, cucumbers, fresh mint, lemon juice, tomatoes

Taken from www.kraftrecipes.com/recipes/phyllo-wrapped-shrimp-curried-tzatziki-sauce-133410.aspx (may not work)