1/3 cup hazelnuts, toasted and finely chopped
1-1/2 tablespoons mild curry powder
6 phyllo sheets (17 by 12 inches each)
1/2 cup melted butter or olive oil
30 large shrimp, peeled (leaving tail on) and deveined
1/2 stick unsalted butter (1/4 cup)
1 tablespoon minced fresh ginger
2 teaspoons minced shallot
1 garlic clove, minced
2 tablespoons sugar
1 cup peeled, seeded, and chopped tomatoes
1 tablespoon tomato paste
2 teaspoons freshly squeezed lime juice
a small handful of chopped fresh cilantro
Preheat the oven to 375 degrees.
Stir together the chopped nuts and curry powder.
Keeping the sheets of phyllo that you are not using covered with a dish towel, remove one phyllo sheet, place it on a work surface and brush it well with the melted butter or olive oil.
Sprinkle the sheet with about one sixth of the spiced hazelnuts.
Place another sheet of phyllo directly on top of the first and brush it with the butter and sprinkle with the nuts.
Repeat these steps for one more sheet so you end up with a stack of phyllo, 3 sheets thick.
Cut the phyllo stack lengthwise into 5 strips then cut each crosswise in thirds to make 15 even rectangles.
Place 1 shrimp on the short end of one of the phyllo strips and roll it up,leaving the head and tail exposed.
Do this with the remaining 14 phyllo strips.
Arrange the rolls, seams down and evenly spaced, on a buttered baking sheet.
Repeat these steps to make 15 more shrimp rolls.
Brush the tops of rolls with some of the melted butter and bake in the middle of the oven until the phyllo is golden and crisp and the shrimp are cooked, about 12 minutes.
While the shrimp are cooking, make the tomato chutney.
Heat 1/2 stick of butter in a medium skillet over medium-high heat.
Add the ginger, shallot, and garlic and cook, stirring, for 1 minute.
Add the sugar, tomatoes, tomato paste, lime juice, and cilantro and cook over medium heat for an additional 4 to 5 minutes.
Serve the shrimp rolls arranged on a platter with the tomato chutney in a bowl in the center.
Makes 30 shrimp rolls