These shrimp rolls were a huge hit at the launch party! They take very little time to prepare and, for those who may be leery of using phyllo dough, they are surprisingly easy to make. All you do is stack three sheets of phyllo dough together with curried hazelnuts in between, cut the stack into strips, wrap the strips around shrimp and then bake until done. The warm, toasty flavor of the hazelnuts and curry powder match well with the sweet shrimp. A simple tomato-ginger chutney is the perfect accompaniment. I like to leave the tails on the shrimp; not only does this make the appetizers look pretty, it also serves as a tool with which to pick them up. The chutney can be made a day ahead and reheated just before serving, and the shrimp can be rolled and refrigerated up to a couple of hours ahead making this a great thing to make for a cocktail party. Make the food ahead and then relax before your guests arrive!
Curried Shrimp in Phyllo
Mixed Vegetable Curry
Basmati Rice
Mango Lassis


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

Cooking Instructions

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



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To prepare the shrimp, make a shallow cut lengthwise along the top of each (from the head to the tail). Remove the vein and peel the shrimp down to the tail, leaving the tail on. For this dish, you may want to cut another slit horizontally across the underside of the shrimp. This will allow you to lay them flat as you roll the phyllo around them.

The only downside to this recipe is that it calls for a mere 6 sheets of phyllo. Most packages of phyllo contain around 25 to 30 sheets and it doesn't keep well. You can use the rest to make a special dessert for that night's meal or whip up some spanakopita and freeze them for another dinner later in the week.

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