Title: Gulf Shrimp in Spiced Phyllo with Tomato Chutney
Categories: Clprime2
Yield: 1 servings

3 Sheets phyllo dough
Melted butter
1/4 c Ground hazelnuts
1 tb Garam masala
8 md Shrimp; (21-26 to a pound)

-------------------------------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 8 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 chutney, melt the butter in a saute pan, and sweat the ginger,
shallots, and garlic. Add sugar, tomato paste, tomato concasse, limejuice,
and cilantro.

Spoon some chutney over each roll before serving.

Converted by MC_Buster.

Per serving: 627 Calories (kcal); 39g Total Fat; (67% calories from fat);
18g Protein; 25g Carbohydrate; 135mg Cholesterol; 641mg Sodium Food
Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7
1/2 Fat; 1 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CP0004

Converted by MM_Buster v2.0n.