Phyllo Prosciutto Wrapped Shrimp With Papaya Tomato Relish Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

PHYLLO SHRIMP WITH DIPPING SAUCES



Phyllo Shrimp with Dipping Sauces image

I created this appetizer when I had some leftover phyllo dough in the freezer. It's perfect for a party because it looks elegant but is easy to make. I serve the shrimp with two sauces, so guests can decide if they're in a sweet or spicy mood. -Sonali Ruder, New York, New York

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 dozen.

Number Of Ingredients 17

12 uncooked large shrimp
1/8 teaspoon salt
1/8 teaspoon pepper
6 sheets phyllo dough (14 inches x 9 inches)
2 tablespoons butter, melted
3 tablespoons canola oil
SWEET CILANTRO LIME SAUCE:
2 tablespoons lime juice
2 tablespoons honey
2 tablespoons minced fresh cilantro
1 tablespoon reduced-sodium soy sauce
1 teaspoon sesame oil
1 garlic clove, minced
Dash crushed red pepper flakes
SPICY MAYONNAISE:
2 tablespoons mayonnaise
2 teaspoons Thai red chili paste

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.

Nutrition Facts : Calories 112 calories, Fat 8g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 150mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 3g protein.

JUMBO SHRIMP WRAPPED IN PROSCIUTTO DI PARMA



Jumbo Shrimp Wrapped in Prosciutto di Parma image

Provided by Food Network

Categories     main-dish

Time 8h25m

Yield 4 to 5 servings

Number Of Ingredients 5

1/2 cup olive oil
2 tablespoons dry white wine vinegar
3 tablespoons chopped fresh basil
1 pound large shrimp (13 to 15 per pound), peeled and deveined, with tails intact
8 to 10 pieces prosciutto di Parma, sliced very thin

Steps:

  • Combine oil, vinegar, basil and garlic in a bowl. Add the shrimp and marinate overnight in the refrigerator. Preheat broiler.
  • Drain shrimp. Cut each piece of prosciutto in half, lengthwise and wrap around each shrimp, securing well with a toothpick.
  • Saute the shrimp in a non-stick pan, that has been heated and lightly brushed with olive oil. Cook only to seal the prosciutto to shrimp. Place each piece on broiler pan and grill under broiler for 2 minutes on each side. Careful not to burn the prosciutto or overcook the shrimp.

PROSCIUTTO-WRAPPED SHRIMP WITH GARLIC DIPPING SAUCE



Prosciutto-Wrapped Shrimp with Garlic Dipping Sauce image

Categories     Garlic     Shellfish     Appetizer     Broil     Cocktail Party     Backyard BBQ     Basil     Shrimp     Summer     Grill     Grill/Barbecue     Prosciutto     Bon Appétit     California     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 6 Appetizer Servings

Number Of Ingredients 8

18 thin slices prosciutto
18 fresh basil leaves
18 extra-large shrimp, peeled, deveined
18 bamboo skewers, soaked in water 30 minutes
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon chopped garlic
1 cup olive oil

Steps:

  • Place 1 prosciutto slice on work surface, short end parallel to edge. Place 1 basil leaf at 1 short end of prosciutto slice. Place 1 shrimp atop basil leaf. Roll up shrimp in prosciutto. Thread shrimp on skewer. Repeat with remaining prosciutto, basil, shrimp and skewers. (Can be prepared 1 day ahead. Wrap tightly in plastic and refrigerate.)
  • Prepare barbecue (medium-high heat) or preheat broiler. Combine vinegar, mustard and garlic in blender. Gradually add oil; blend well. Transfer to small bowl. Season sauce with salt and pepper.
  • Grill wrapped shrimp until opaque in center, turning frequently, about 6 minutes. Transfer to platter. Serve hot or at room temperature with sauce.

SHRIMP PHYLLO PURSES WITH TOMATO CHERMOULA SAUCE



Shrimp Phyllo Purses with Tomato Chermoula Sauce image

Categories     Shellfish     Tomato     Appetizer     Bake     Lunch     Seafood     Shrimp     Winter     Phyllo/Puff Pastry Dough     Bon Appétit     Sugar Conscious     Peanut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
2 cups chopped green onions
2 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 teaspoon sweet paprika
12 ounces uncooked medium shrimp, peeled, deveined, coarsely chopped
1 ounce bean thread noodles,* soaked in hot water 20 minutes, drained, minced (about 1/4 cup)
1/4 cup chopped fresh cilantro
1/3 cup chopped fresh parsley
3 tablespoons fresh lemon juice
9 17x13-inch sheets frozen phyllo pastry, thawed
1/2 cup (1 stick) butter, melted
6 teaspoons plain dried breadcrumbs
6 fresh chives
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.

PROSCIUTTO WRAPPED SHRIMP



Prosciutto Wrapped Shrimp image

Make and share this Prosciutto Wrapped Shrimp recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 21m

Yield 8 serving(s)

Number Of Ingredients 5

16 large shrimp
8 slices prosciutto (bacon works well too)
3 tablespoons canola oil
2 garlic cloves, smashed
hot pepper sauce, to taste (Tabasco)

Steps:

  • Peel shrimp, without removing tail, devein if necessary.
  • Tear each slice of prosciutto lengthwise into 2 long pieces; wrap 1 strip around centre of each shrimp In a shallow bowl, stir together oil, garlic and hot pepper sauce.
  • Add shrimp, turning to coat evenly.
  • Cover and marinate in refrigerator for at least 1 hour or for up to 4 hours.
  • On greased grill over medium heat or under broiler, cook shrimp for about 3 minutes per side or until pink and firm.

Nutrition Facts : Calories 62.4, Fat 5.5, SaturatedFat 0.4, Cholesterol 21.3, Sodium 20.9, Carbohydrate 0.4, Protein 2.9

SHRIMP IN SPICED PHYLLO WITH TOMATO CHUTNEY



Shrimp in Spiced Phyllo with Tomato Chutney image

Categories     Tomato     Bake     Cocktail Party     Dinner     Shrimp     Spice     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Soy Free

Yield Makes 30 hors d'oeuvres

Number Of Ingredients 16

For tomato chutney
1/2 stick (1/4 cup) unsalted butter
2 teaspoons minced peeled fresh ginger
2 teaspoons minced shallot
1/2 teaspoon minced garlic
2 tablespoons sugar
1 cup peeled, seeded, and chopped tomatoes
2 teaspoons tomato paste
2 teaspoons fresh lime juice
1/2 cup chopped fresh cilantro
For shrimp rolls
1/3 cup hazelnuts, toasted and finely chopped
2 tablespoons curry powder
6 (17- by 12-inch) phyllo sheets
1 stick (1/2 cup) unsalted butter, melted
30 large shrimp, shelled and deveined

Steps:

  • Preheat oven to 375°F.
  • Make chutney:
  • Heat butter in a 10-inch skillet over moderately high heat, then sauté ginger, shallot, and garlic, stirring, 1 minute. Add remaining chutney ingredients and cook over moderate heat, stirring, 4 minutes.
  • Make shrimp rolls:
  • Stir together nuts and curry powder.
  • Cover stack of phyllo with 2 overlapping sheets of plastic wrap, then a damp kitchen towel.
  • Remove 1 phyllo sheet, place on a work surface and brush well with butter. Sprinkle with one sixth spice mixture.
  • Stack 2 more phyllo sheets on top, buttering each and sprinkling each with spice mixture.
  • Cut spiced phyllo stack lengthwise into 5 strips, then cut each crosswise in thirds to make 15 (5 1/2- by 2 1/4-inch) rectangles.
  • Place 1 shrimp lengthwise on short end of 1 strip and roll up, leaving head and tail exposed; then roll up 14 more shrimp. Arrange, seams down, 1/2-inch apart, on a buttered baking sheet.
  • Make 15 more hors d'oeuvres with remaining (unused) phyllo sheets, butter, spice mixture, and shrimp and arrange on baking sheet.
  • Brush tops of rolls with some of remaining butter and bake in middle of oven until phyllo is golden and shrimp are cooked, about 12 minutes.
  • Serve shrimp rolls with chutney.

SHRIMP AND PROSCIUTTO IN PHYLLO



Shrimp and Prosciutto in Phyllo image

Here's a great appetizer! Succulent shrimp paired with prosciutto (Italian ham). You can't lose! Wonderful spices and fresh herbs, make for a winner in my book. Times do not include time in refrigerator.

Provided by FLUFFSTER

Categories     Ham

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 11

5 tablespoons olive oil
2 tablespoons fresh ginger, minced
2 garlic cloves, minced
2 teaspoons fresh rosemary, minced
2 teaspoons fresh lemon thyme, minced
5 tablespoons vodka
1/2 teaspoon fresh ground black pepper
24 medium shrimp, peeled and deveined
12 slices prosciutto ham, thin slices, cut in half lengthwise
12 sheets phyllo dough, thawed
1/4 cup butter, melted

Steps:

  • In a large mixing bowl, combine oil, ginger, garlic, rosemary, thyme,vodka and pepper.
  • Add shrimp, toss to coat with marinade.
  • Cover and refrigerate for 3 hours.
  • Remove shrimp from marinade and wrap each in Prosciutto. Butter and layer 3 sheets phyllo per shrimp. Cut width-wise into 1-inch-wide strips.
  • Wrap phyllo around shrimp to form natural shape of shrimp.
  • Brush outside with butter and refrigerate for 1 hour.
  • Place phyllo-wrapped shrimp on ungreased cookie sheet and bake in preheated 350°F oven for 8 to 10 minutes, or golden brown.
  • Serve hot with your favorite sauce, if desired.

Nutrition Facts : Calories 84.2, Fat 5.4, SaturatedFat 1.8, Cholesterol 14.2, Sodium 68.6, Carbohydrate 5.3, Fiber 0.2, Protein 1.9

More about "phyllo prosciutto wrapped shrimp with papaya tomato relish food"

EASY PROSCIUTTO-WRAPPED SHRIMP - GIMME SOME OVEN
easy-prosciutto-wrapped-shrimp-gimme-some-oven image
Web Nov 21, 2014 Brush each of them with melted butter or olive oil and a pinch of salt and pepper. And then after 10 minutes in the oven, the …
From gimmesomeoven.com
5/5 (1)
Total Time 20 mins
Estimated Reading Time 5 mins
  • Whisk all ingredients together until combined. Season with extra salt and pepper if desired, and serve warm.
See details


PHYLLO-WRAPPED SHRIMP WITH THREE SAUCES | KALOFAGAS.CA
phyllo-wrapped-shrimp-with-three-sauces-kalofagasca image
Web Jul 17, 2011 Heat your oil to a temperature of approx. 360F. Add the corn starch with water and mix until you have a paste, reserve. Lay your phyllo out on your work surface and cut into triangles. Place your shrimp near …
From kalofagas.ca
See details


PROSCIUTTO-WRAPPED HONEY LEMON SHRIMP - THE …
prosciutto-wrapped-honey-lemon-shrimp-the image
Web May 22, 2018 In a large mixing bowl, add lemon zest, lemon juice, honey, parsley, paprika and pepper, whisking to combine well. Add shrimp to bowl and toss gently to coat. Preheat broiler to HIGH and position rack so the …
From thechunkychef.com
See details


SHRIMP WITH PROSCIUTTO IN PHYLLO - ATHENS FOODS
shrimp-with-prosciutto-in-phyllo-athens-foods image
Web Directions In large mixing bowl, combine oil, ginger, garlic, rosemary, thyme, vodka and pepper. Add shrimp, toss to coat with marinade. Cover and refrigerate for 3 hours. Remove shrimp from marinade and wrap each in …
From athensfoods.com
See details


PROSCIUTTO-WRAPPED ASPARAGUS IN CRISPY PHYLLO - FOOD NETWORK
Web Preheat the oven to 400 degrees F. Place a wire rack over a sheet pan. Trim or snap off the woody bottoms of the asparagus spears.
From foodnetwork.com
Author Jet Tila
Steps 5
Difficulty Easy
See details


BAKED SHRIMP IN PHYLLO WITH INDIAN SPICE SHRIMP WRAPS AND …
Web Get Ingredients Powered by Directions 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. …
From foodnetwork.com
Author Rocco DiSpirito
Steps 3
Difficulty Easy
See details


CHEESE AND PROSCIUTTO PHYLLO ROLLS - MOMMY'S HOME COOKING
Web Jun 17, 2015 Preheat oven to 325 ° F. Line a baking sheet with parchment paper. Set aside. Wrap mozzarella sticks with slices of prosciutto. Reserve. Carefully place phyllo …
From mommyshomecooking.com
See details


SHRIMP AND BRIE WRAPPED IN PHYLLO | IGA RECIPES | EASY TO REALIZE ...
Web Place a third sheet of phyllo on top. Cut the stack of phyllo sheets in two (lengthwise) with a very sharp knife, then cut each strip into 3 strips (6 squares in all). Drain the shrimp. …
From iga.net
See details


PHYLLO PROSCIUTTO WRAPPED SHRIMP WITH PAPAYA TOMATO RELISH
Web 5 Tbsp vodka 1/2 tsp ground black pepper 24 medium shrimp, peeled and deveined 12 slice (thin) prosciutto ham, cut in half lengthwise 12 sheets phyllo dough (9 1/4 c butter, …
From wikifoodhub.com
See details


RACHAEL RAY'S SHRIMP WITH SAGE & PROSCIUTTO, WARM ESCAROLE …
Web Wrap 1 slice of prosciutto around the shrimp, overlapping the prosciutto as you go. Step 3. In a large skillet, heat about 1/2 tbsp. oil, a half turn of the pan, over medium-high. Add …
From rachaelray.com
See details


RECIPE: SHRIMP WITH PROSCIUTTO IN FILLO - RECIPELINK.COM
Web Wrap fillo around shrimp to form natural shape of shrimp. Brush outside with butter and refrigerate for 1 hour. Place fillo-wrapped shrimp on ungreased cookie sheet and bake …
From recipelink.com
See details


PHYLLO PROSCIUTTO WRAPPED SHRIMP WITH PAPAYA TOMATO RELISH …
Web Wrap phyllo around the shrimp to form the natural shape of the shrimp. Brush the outside with butter and refrigerate for 1 hour. Place the phyllo-wrapped shrimp on an …
From alicerecipes.com
See details


SHRIMP WITH PROSCIUTTO IN PHYLLO - ATHENS.BEMYTHIC.COM
Web Cut widthwise into 1-inch-wide strips. Wrap Phyllo around shrimp to form natural shape of shrimp. Brush outside with butter and refrigerate for 1 hour. Place Phyllo-wrapped …
From athens.bemythic.com
See details


PESTO PROSCIUTTO PHYLLO PIZZA RECIPE | CALGARY CO-OP
Web 6 sheets phyllo pastry, thawed 1/4 cup butter, melted, or olive oil 1/3 jarred basil pesto 4 - 8 grape tomatoes, halved, or chopped sundried tomatoes 1 - 2 cups grated mozzarella 4 …
From calgarycoop.com
See details


BEST SHRIMP AND PROSCIUTTO IN PHYLLO RECIPES - RECIPERT.COM
Web 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 …
From recipert.com
See details


Related Search