PHYLLO SHRIMP WITH DIPPING SAUCES
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
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.
PHYLLO & PROSCIUTTO WRAPPED SHRIMP WITH PAPAYA-TOMATO RELISH
A yummy appetizer using phyllo dough.
Provided by S I
Categories Seafood Appetizers
Time 10m
Number Of Ingredients 23
Steps:
- 1. In large mixing bowl, combine the oil, ginger, garlic, rosemary, thyme, vodka and pepper. Add the shrimp, toss to coat with marinade. Cover and refrigerate for 3 hours.
- 2. Preheat the oven to 350ºF. Remove shrimp from marinade and wrap each in prosciutto. Butter and layer 3 sheets of phyllo per shrimp. Cut widthwise into 1-inch wide strips. 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 ungreased cookie sheet and bake for 8 to 10 minutes or until golden brown.
- 3. Serve hot with Papaya-Tomato Relish or your favorite Southwestern style relish.
- 4. PAPAYA-TOMATO RELISH: In a medium bowl, combine the papaya, tomato, parsley, chives, gherkins, red peppers and capers. In a small bowl, combine the vinegar and garlic. Whisk in the olive oil and blend well. Pour over papaya mixture, toss and add salt and pepper to taste.
PROSCIUTTO PHYLLO ROLL-UPS
These elegant finger foods use delicate phyllo dough. With artichoke sauce on the side, the cheesy rolls make extra-special hors d'oeuvres.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen (1 cup sauce).
Number Of Ingredients 16
Steps:
- Line baking sheets with parchment; set aside. Place 1 sheet of phyllo dough on a work surface (keep remaining dough covered with a damp towel to avoid drying out). Brush with butter; fold in half lengthwise. Brush with butter; fold in half widthwise., Brush with butter; top with a prosciutto strip. Place an asparagus spear and a green bean at a diagonal on bottom right corner; roll up. Repeat with remaining dough, butter, prosciutto and vegetables. , Place roll-ups on prepared baking sheets. Bake at 400° for 6-8 minutes or until golden brown. Meanwhile, in a blender, combine the sauce ingredients; cover and process until smooth. Transfer to a small bowl; serve with roll-ups.
Nutrition Facts :
SHRIMP IN PHYLLO CUPS
I almost didn't make these appetizers for last year's Christmas party because I was running out of time, but I knew they'd be a tasty hit. Simple to make, the cups have few ingredients and look beautiful on the plate-very gourmet! This turned out to be one of the night's favorites, and they just flew off the plate. -Terri Edmunds, Naperville, Illinois
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 3-1/2 dozen.
Number Of Ingredients 7
Steps:
- Mix shrimp and celery. In a bowl, mix salad dressing, mayonnaise and lemon juice; pour over shrimp mixture. Stir to combine. Refrigerate, covered, 1 hour., Meanwhile, bake and cool tart shells according to package directions. Just before serving, fill shells with shrimp mixture. Sprinkle with parsley.
Nutrition Facts :
SHRIMP AND PROSCIUTTO IN PHYLLO
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
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
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