Baked Shrimp In Phyllo With Indian Spice Shrimp Wraps And Recipe

• 3 sht phyllo dough Melted butter
• 1/4 c. Grnd hazelnuts
• 1 Tbsp. Garam masala
• 5 head -on gulf shrimp
• 2 Tbsp. Butter
• 1 tsp Ginger, minced
• 1 tsp Shallots, minced
• 1/4 tsp Garlic, minced
• 1 Tbsp. Sugar
• 1 tsp Tomato paste
• 1/2 c. Tomato concasse
• 1 tsp Lime juice
• 1/4 c. Cilantro, minced

1. Lay a sheet of phyllo out and brush with melted butter.
2. Sprinkle one-third of the hazelnuts and then one-third of the garam masala.
3. Repeat process two more times, placing each new phyllo dough sheet directly on top of the seasoned phyllo sheets.
4. Cut the stack widthwise into 5 strips, place one shrimp on the near end of each strip, and roll.
5. Place the rolls on a lightly greased baking sheet.
6. Bake in a 375 degree oven for 8 min.
7. To make the chutney, heat the butter in a saute/fry pan, and sweat the ginger, shallots and garlic.
8. Add in sugar, tomato paste, tomato concasse and cilantro.
9. Spoon some chutney over each roll before serving it.
10. Yield: 5 rolls

phyllo, hazelnuts, garam masala, shrimp, butter, ginger, shallots, garlic, sugar, tomato paste, tomato concasse, lime juice, cilantro

Taken from cookeatshare.com/recipes/baked-shrimp-in-phyllo-with-indian-spice-shrimp-wraps-and-75659 (may not work)