Kataifi-Wrapped Shrimp with Smoked Paprika Mayonnaise
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This recipe makes 22 servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 68 |
| pro | 4 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 3 g |
| fibre | 0 |
| chol | 31 mg |
| sodium | 99 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 3 |
| vit C | 2 |
| folate | 2 |
Look for kataifi (shredded phyllo pastry) in the freezer of Middle Eastern, Greek or gourmet grocery stores. Though all you'll need is about one-quarter of a 453 g package, you should have about half a package so you can choose the longest groupings of threads.
Ingredients
Preparation
Using scissors, cut kataifi into two 8-inch (20 cm) ropes; separate each into 11 ropes, each with about 10 threads. Working quickly and keeping remaining phyllo covered with damp cloth, wrap kataifi around shrimp, leaving 1/2 inch (1 cm) uncovered at each end and tucking in kataifi ends. Stand with tails upright on greased rimmed baking sheet, propping against sides of sheet if necessary.
Combine butter, parsley, garlic, salt and pepper; drizzle over shrimp. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Bake in 425°F (220°C) oven until kataifi is crisp and golden and shrimp are pink, 8 to 10 minutes. Serve with Smoked Paprika Mayonnaise.
Combine butter, parsley, garlic, salt and pepper; drizzle over shrimp. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Bake in 425°F (220°C) oven until kataifi is crisp and golden and shrimp are pink, 8 to 10 minutes. Serve with Smoked Paprika Mayonnaise.
Source : Canadian Living Magazine: November 2007
- Keywords : Appetizers; Shrimp; Bake; Make-Ahead; Greek; Onions; Phyllo pastry;
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