Phyllo-Wrapped Shrimp with Curried Tzatziki Sauce

  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. cream cheese mixture onto center 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. each) onto plate; top each with 1 Shrimp Pouch.
  16. Sprinkle evenly with 1 tsp.
  17. tomatoes.

shrimp, philadelphia original cream cheese, bread crumbs, ground coriander, 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-133286.aspx (may not work)

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