Baked Shrimp in Phyllo with Indian Spice Shrimp Wraps And

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1/4 c hazelnuts; Ground
3 Sheets phyllo dough
Butter; melted
1 tb Garam masala
5 gulf shrimp; Head-on

Original recipe makes 1



MMMMM-----------------------TOMATO CHUTNEY---------------------------- 2 tb Butter 1 ts Ginger; chopped 1 ts Shallots; chopped 1/4 ts Garlic; chopped 1 tb Sugar 1 ts Tomato paste 1/2 c Tomato concasse 1 ts Lime juice 1/4 c Cilantro; chopped 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. Yield: 5 rolls Per serving: 576 Calories (kcal); 39g Total Fat; (72% calories from fat); 9g Protein; 24g Carbohydrate; 62mg Cholesterol; 570mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat; 1 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW# INF299 Converted by MM_Buster v2.0n.

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