Shrimp In Spiced Phyllo With Tomato Chutney Recipes

SPICY SHRIMP FETTUCCINE WITH GARLIC AND TOMATOES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, heat oil in a large skillet over medium heat. Add onion, celery, and garlic and cook until soft, 3 to 5 minutes. Stir in chile peppers and cook for 5 minutes.
• Add shrimp and cook until opaque, about 3 minutes. Stir in tomatoes and parsley and cook for 5 minutes. Season with lemon juice and sugar and cook for 5 minutes. Season with salt and pepper.
• Drain fettucine and toss with shrimp mixture.

PHYLLO SHRIMP WITH DIPPING SAUCES

Steps:

• Peel and devein shrimp, leaving tails on. Sprinkle with salt and pepper. Stack six sheets of phyllo dough on a work surface; brush top sheet with butter. Cut into 12 strips from long side., Place one shrimp on each strip; roll up. In a large skillet over medium heat, cook shrimp in oil for 2-3 minutes on each side or until shrimp turn pink., In a small bowl, whisk the cilantro lime sauce ingredients. In another bowl, combine mayonnaise and chili paste. Serve sauces with shrimp.

BAKED SHRIMP IN PHYLLO WITH INDIAN SPICE SHRIMP WRAPS AND TOMATO CHUTNEY

Steps:

• 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 5 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 the chutney, melt the butter in a saute pan, and sweat the ginger, shallots and garlic. Add sugar, tomato paste, tomato concasse and cilantro.
• Spoon some chutney over each roll before serving it.

SHRIMP IN SPICY TOMATO SAUCE

Steps:

• Peel the shrimp and place in a bowl. Sprinkle with salt and cover with cold water. Set aside.
• Heat one tablespoon oil in a skillet. Add the garlic and the shallots and cook until soft. Add the tomatoes, wine and pepper and simmer gently for 10 minutes.
• Rinse and drain the shrimp. In a separate skillet, heat the remaining tablespoon oil and saute the shrimp just long enough for them to turn pink. Add them to the tomato sauce and mix well. Serve immediately.

SHRIMP PHYLLO PURSES WITH TOMATO CHERMOULA SAUCE

Steps:

• Heat oil in heavy large skillet over medium heat. Add green onions, garlic, cumin, and paprika and sauté until onions begin to soften, about 3 minutes. Add shrimp and sauté until cooked through, about 3 minutes. Remove from heat. Stir in minced bean threads, cilantro, parsley, and lemon juice. Season filling with salt and pepper. Set aside.
• Lightly butter large baking sheet. Stack phyllo sheets on work surface. Cut sheets in half crosswise to form eighteen 13x81/2-inch rectangles. Stack all rectangles. Using 8-inch-diameter plate as guide, trace circle atop phyllo stack. Cut all phyllo sheets, forming eighteen 8-inch-diameter rounds. Cover rounds with damp paper towel to prevent drying. Place 1 phyllo round on work surface; brush with melted butter. Top with second phyllo round; brush with melted butter. Top with third phyllo round; brush with melted butter. Sprinkle with 1 teaspoon breadcrumbs. Place 1/16 of filling in center of phyllo. Enclose filling by gathering phyllo and carefully twisting top to form purse. Transfer phyllo purse to prepared baking sheet. Repeat with remaining phyllo rounds, melted butter, breadcrumbs, and filling, forming 6 phyllo purses total. Brush phyllo purses with butter. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 400°F. Bake phyllo purses until golden and heated through, about 12 minutes. Carefully tie 1 chive around twisted section of each phyllo purse, forming knot. Transfer 1 phyllo purse to each of 6 plates. Spoon some Tomato Chermoula Sauce around each phyllo purse and serve.
• Bean thread noodles (clear dried noodles, also known as cellophane or transparent noodles) are sold at Asian markets and in the Asian foods section of some supermarkets.